This is a vegan mushroom and cabbage stir fry recipe with a sour and spicy taste.
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.
Cabbages come good with garlic and vinegar. Beside garlic, I also add chive sections in for a better taste.
Stir-fry garlic and chili pepper sections firstly.Add cabbage and mushrooms in.
Add vinegar, salt and soy sauce. Mix well.
Sprinkle the chive section finally.
Now you get the yummy and healthy mushroom and cabbage stir fry dish.
- 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
Wash and hand shredded the cabbage into small pieces. And then slice the mushrooms, garlic and cut dried chili pepper into small section.
Heat up cooking oil in pan, add garlic and dried chili pepper to stir fry until aroma.
Add mushroom and cabbage to stir-fry for another 4~5 minutes or until the cabbage becomes soft.
Add soy sauce, black vinegar, cooking wine and salt. Mix well;
Add chive to add extra flavor; transfer and serve.