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
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Wash and hand shredded the cabbage into small pieces. And then slice the mushrooms, garlic and cut dried chili pepper into small section.
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Heat up cooking oil in pan, add garlic and dried chili pepper to stir fry until aroma.
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Add mushroom and cabbage to stir-fry for another 4~5 minutes or until the cabbage becomes soft.
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Add soy sauce, black vinegar, cooking wine and salt. Mix well;
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Add chive to add extra flavor; transfer and serve.
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.
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.).
Those two types of vinegar works fine too.
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!
Thanks Ella for such a great comment, making me a happy day really. Hope you can enjoy your cooking with your boyfriend.