Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

Recipe by littleturtle
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a small bowl, mix together the sauce ingredients and set aside.
  • Soak the mushrooms in hot water until they soften (15-20 minutes).
  • Rinse under cold running water to remove any sand and squeeze out excess water to drain.
  • With a sharp knife, remove the stems & discard.
  • Finely shred the caps; set aside.
  • Blanch broccoli in boiling water and drain.
  • Chop cabbage into long shreds, about 1/4-inch wide.
  • Preheat wok or large skillet over high heat until it is hot.
  • Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
  • Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
  • Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
  • Spoon onto a platter, sprinkle with sesame oil, and serve immediately.
Advertisement