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Sesame cabbage stirfry

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 

This is my take on a popular Chinese dish. The classic version will usually call for pork (I have also seen it made with duck) but found that the cabbage, along with shiitake mushrooms and carrots, is delicious on its own.

TIME   15 minutes

SERVES 2 people as main, 4-6 people as side dish 

INGREDIENTS

  • Cabbage about 500g, chopped
  • 1 Carrot
  • 4-6 Shiitake mushrooms
  • 1 Korean green chili pepper (can substitute with jalapeno or serrano)
  • 3 cloves garlic
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons Sesame seeds
  • 1 teaspoon Sesame oil

INSTRUCTIONS

  1. Cut the cabbage and carrots julienne (matchstick) style. Slice the garlic vertically into thin, flat, slices and chop the pepper in to small pieces. Set aside.
  2. Remove the stems of the shiitake mushrooms and thinly slice the caps*
  3. Add a little bit of oil (canola or avocado oil) in a wok, add the garlic and the peppers when warm. Add the mushrooms and the carrots, toss for couple of minutes then add the cabbage. It may seem like there’s too much cabbage in the wok, but it will shrink as it cooks. Toss gently using tongs to make sure everything is cooking evenly.
  4. Take the wok off of the heat and drizzle sesame oil on top. Add the sesame seeds and toss. It is great as a warm side dish but also keeps well in the fridge and delicious as a chilled salad.
*Mushroom stems make great addition to homemade stock

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