Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, And Broccoli) Recipe

Name: Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, And Broccoli)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried Chinese mushrooms (donggu or doong gwoo, similar to Japanese shittake but more earthy and smoky); 2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup); 1 lb napa cabbage or 1 lb kale; 2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips; 2 ounces bamboo shoots, drained rinsed & finely shredded; 1 tablespoon peanut oil or 1 tablespoon bacon fat; 1 tablespoon fresh ginger, peeled & grated; water (if needed); 1 1/2 teaspoons sesame oil; Sauce; 2 teaspoons rice wine or 2 teaspoons dry sherry; 4 teaspoons light soy sauce; 2 teaspoons dark soy sauce; 1 teaspoon hawaiian salt

Servings: persons

1 ounce dried Chinese mushrooms (donggu or doong gwoo, similar to Japanese shittake but more earthy and smoky)
2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup)
1 lb napa cabbage or 1 lb kale
2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips
2 ounces bamboo shoots, drained rinsed & finely shredded
1 tablespoon peanut oil or 1 tablespoon bacon fat
1 tablespoon fresh ginger, peeled & grated
water (if needed)
1 1/2 teaspoons sesame oil
Sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
4 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 teaspoon hawaiian salt

1
In a small bowl, mix together the sauce ingredients and set aside.
2
Soak the mushrooms in hot water until they soften (15-20 minutes).
3
Rinse under cold running water to remove any sand and squeeze out excess water to drain.
4
With a sharp knife, remove the stems & discard.
5
Finely shred the caps; set aside.
6
Blanch broccoli in boiling water and drain.
7
Chop cabbage into long shreds, about 1/4-inch wide.
8
Preheat wok or large skillet over high heat until it is hot.
9
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.
10
Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
11
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.
12
Spoon onto a platter, sprinkle with sesame oil, and serve immediately.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ounce dried Chinese mushrooms (donggu or doong gwoo, similar to Japanese shittake but more earthy and smoky), 2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup), 1 lb napa cabbage or 1 lb kale, 2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips, and more.

Yes, Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, And Broccoli) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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