I should’ve named this “Mother-in-Law’s Favourite Cabbage and Mushroom Stir Fry” because that’s exactly what it is. Guys/girls, if you wanna go please your mother-in-law, go make this for her, I think this is one of those vegetable dishes that even those who hate vegetables usually would enjoy it!
This is also one of those foods that I made years ago and continue to eat it. I love having this with rice, as the flavours here really add something awesome when it’s mixed with rice!
Cabbage is amazing, and when you lightly stir fry it with some garlic and salt/soy sauce, it becomes like SO GOOD!
Actually, you can apply this technique to any vegetable and it will probably taste 100x better than just steaming it! This is especially for beans, and anything that usually taste too horrible because it’s a vegetable.
Cabbage and Mushroom Stir Fry
2 tablespoons extra light olive oil
2 cloves garlic
A pinch of red pepper flakes
1/2 medium cabbage (about 5 cups chopped)
5 mushrooms (about 1 cup)
1/4 teaspoon Himalayan/sea salt
2-3 teaspoons low sodium soy sauce
1 teaspoon white cooking wine
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A sprinkle of ground pepper
Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.
In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms and salt and let it saute for about 5 minutes, be sure to stir very well.
Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve.
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