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Mushroom and Cabbage Stir Fry

January 29, 2014 5 Comments

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This is a vegan mushroom and cabbage stir fry recipe with a sour and spicy taste.

Mushroom and cabbage stir fry

For a confession, I am a big fan of mushrooms as you can check on this site that I have lots of mushroom recipes.

In China, there is a famous cabbage dish named as 手撕包菜 meaning hand shred cabbage. Usually this dish is made to be a slightly spicy and sour dish. I love the taste. However in most occasions, some animal fat or pork is used in the recipe. I replace the pork part with button mushroom to make this as a vegan recipe.

Mushroom and cabbage stir fry

Cabbages come good with garlic and vinegar.  Beside garlic, I also add chive sections in for a better taste.

Mushroom and cabbage stir fry

Stir-fry garlic and chili pepper sections firstly.Add cabbage and mushrooms in.

Mushroom and cabbage stir fry

Add vinegar, salt and soy sauce. Mix well.

Mushroom and cabbage stir fry

Sprinkle the chive section finally.

Mushroom and cabbage stir fry

Now you get the yummy and healthy mushroom and cabbage stir fry dish.

Mushroom and cabbage stir fry

Print
Mushroom and Cabbage Stir Fry
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Mushroom and cabbage stir-fry with a spicy and sour taste. Vegan reciepe.
Course: Side Dish
Cuisine: Sichuan cuisine
Keyword: Cabbage, mushroom, stir fry
Servings: 2
Calories: 123 kcal
Author: Elaine
Ingredients
  • 1/2 middle size cabbage , hand shredded into small pieces
  • 10 button mushroom , or white mushroom sliced
  • 3 dried chili pepper
  • 1 tablespoon cooking oil
  • 2 cloves garlic chopped
  • One small bunch of chive , cut into sections around 10 cm long
  • 1 teaspoon salt
  • 1 teaspoon white cooking wine
  • 2 teaspoons soy sauce
  • 1 teaspoon black vinegar
Instructions
  1. Wash and hand shredded the cabbage into small pieces. And then slice the mushrooms, garlic and cut dried chili pepper into small section.
  2. Heat up cooking oil in pan, add garlic and dried chili pepper to stir fry until aroma.
  3. Add mushroom and cabbage to stir-fry for another 4~5 minutes or until the cabbage becomes soft.
  4. Add soy sauce, black vinegar, cooking wine and salt. Mix well;
  5. Add chive to add extra flavor; transfer and serve.
Nutrition Facts
Mushroom and Cabbage Stir Fry
Amount Per Serving
Calories 123 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 1520mg66%
Potassium 347mg10%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 6g7%
Protein 3g6%
Vitamin A 2280IU46%
Vitamin C 34.2mg41%
Calcium 35mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Mushroom and cabbage stir fry

Filed Under: Recipes, Sichuan Food, Stir fry

« Pork and Celery Dumpling
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  1. Zhou says

    June 16, 2014 at 7:03 am

    I made this last night but went the traditional route of pork instead of mushrooms. I stir fried the pork first and then followed the recipe. Everything turned out great and was much better than the similar dishes I eat in restaurants here in Suzhou. The pork was really flavorful and picked up the sauce well. The cabbage was soft and flavorful (though I’m not a huge stir fried cabbage lover). Anyway, good recipe – easy to make and well worth a try for an easy and quick weekday meal.

    Reply
  2. Ssavino says

    November 29, 2018 at 10:25 am

    I don’t have any black vinegar so am going with America’s Test Kitchen’s substitute of equal parts balsamic and red I wine vinegar. Fingers crossed. I will look for black vinegar next time I am at an Asian grocery (I am located in the Chicago area, U.S.).

    Reply
    • Elaine says

      November 30, 2018 at 8:40 am

      Those two types of vinegar works fine too.

      Reply
  3. Ella says

    March 14, 2019 at 9:48 am

    Hello Elaine, I wanted to leave you a comment so you know how much I appreciate your blog, I’ve been coming back for inspiration very frequently last 3 year! I am so happy you are including more and more vegetarian options, please keep them coming. 😀 I fell in love with chinese food when we moved to Shanghai 3 years ago, and intend on cooking even when we leave, my boyfriend likes my cooking too, he says I am pretty good as chinese chef. 😀 Thank you for your work on this blog, it’s so great!

    Reply
    • Elaine says

      March 14, 2019 at 8:03 pm

      Thanks Ella for such a great comment, making me a happy day really. Hope you can enjoy your cooking with your boyfriend.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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