This Chinese cabbage stir-fry is one that I cook very often. It’s the kind of dish that doesn’t need a lot of frills to be delicious; it relies on the main ingredients itself to deliver the flavour. It is also unbelievably easy.
You don’t even need a knife or a chopping board for this one.
No slicing, grating, blending, kneading, or summoning the devil while holding a fork.
None of that hassle, I promise.
Both the cabbage and the oyster mushrooms can be teared apart by hand easily. This is the beauty of Chinese stir-fried dishes – there is no need for everything to look perfect and consistent, yet the final product always looks so mouth-wateringly good!
This recipe uses the beijing cabbage, which is a type of Chinese round cabbage. You can use the napa cabbage (wong bok) if you prefer, but this cabbage appeals to my tastebuds more – probably because it is sweeter.
Now, the oyster mushrooms don’t seem to play a big role here, but they do. Oyster mushrooms are one of my favourite mushrooms. It provides so, so much flavour and adds so much depth to this dish, especially when it absorbs that soy sauce-mirin mixture! This dish would be nothing without the oyster mushrooms, so I can’t really recommend a perfect substitute for them. But if you really can’t find them, I think you can try dried shiitake mushrooms.
This dish is easy to whip up, and goes great with rice and any side dish, such as this tofu in ginger soy sauce (recipe). It is cruelty-free, gluten-free and most importantly, pain-free and guilt-free.
Give it a try, and let me know how it goes 🙂
Vegan + Gluten Free + Low Carb + No Onion No Garlic
Cabbage And Oyster Mushrooms Stir-Fry
- 4 leaves beijing cabbage or napa cabbage
- 1 cup oyster mushrooms
- 1 teaspoon vegetable oil
- 1 teaspoon soy sauce
- 1/2 teaspoon mirin or chinese rice wine
- 1/8 teaspoon salt or to taste
- Roughly tear/chop cabbage and oyster mushrooms into bite-sized pieces.
- Heat oil in a frying pan over medium flame. When hot enough, throw in the oyster mushrooms first. Cook for about 2-3 minutes.
- When the mushrooms look cooked, throw in the cabbage, soy sauce and mirin. Cook until the cabbage is done. If the liquid dries up before the cabbage is done, add in a tablespoon of water.
- Add salt to taste (I use about 1/8 teaspoon).