Stir Fried Vegetables Cabbage Chinese Mushrooms and Broccoli
Elevate your weeknight meals with this vibrant Stir-Fried Vegetables featuring cabbage, broccoli, and aromatic Chinese mushrooms. Packed with nutrient-rich ingredients like rehydrated shiitake or wood ear mushrooms, crisp broccoli florets, and julienned carrots, this dish is a feast for both the eyes and the palate. Aromatics like garlic and freshly grated ginger infuse each bite with delicious warmth, while a umami-filled sauce made with soy sauce, oyster sauce, and a hint of sesame oil ties everything together. Quick to prepare in just 30 minutes, this hearty dish can be served as a flavorful side or paired with steamed rice for a wholesome vegetarian main course. Perfect for fans of healthy stir-fry recipes, this is a must-try for lovers of bold Asian-inspired flavors!
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Ingredients
- 2 cups (cut into small florets) Broccoli
- 2 cups (shredded) Green cabbage
- 1 cup Dried Chinese mushrooms (shiitake or wood ear)
- 1 medium (julienned) Carrot
- 4 minced Garlic cloves
- 1 tablespoon (freshly grated) Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil (or neutral cooking oil)
- 1 teaspoon Cornstarch
- 0.25 cup (for sauce mix) Water
- 2 stalks (sliced diagonally) Green onion
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (freshly ground) Black pepper
Directions
Step 1
1. Prepare the dried Chinese mushrooms by soaking them in warm water for 20-30 minutes or until fully rehydrated. Drain, squeeze out excess water, and slice them into thin strips.
Step 2
2. Rinse and prepare all vegetables: cut broccoli into small florets, shred the cabbage, julienne the carrot, and mince the garlic and ginger.
Step 3
3. In a small mixing bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk until smooth to form the stir-fry sauce. Set aside.
Step 4
4. Heat a large wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat.
Step 5
5. Once the oil is hot, add the minced garlic and grated ginger, sautéing for 30 seconds until aromatic.
Step 6
6. Add the broccoli, carrots, and cabbage to the wok. Stir-fry for 2-3 minutes, allowing the vegetables to slightly soften but still remain crisp.
Step 7
7. Toss in the sliced rehydrated Chinese mushrooms and continue stir-frying for another 2 minutes.
Step 8
8. Pour the prepared stir-fry sauce into the wok and stir well to coat the vegetables evenly. Allow the sauce to thicken and bubble for about 1-2 minutes.
Step 9
9. Taste and adjust seasoning with salt and black pepper, if needed.
Step 10
10. Remove from heat and garnish with sliced green onions.
Step 11
11. Serve hot as a side dish or over steamed rice for a complete meal. Enjoy!
Nutrition Facts
| Serving size | (975.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1362.9 |
| Total Fat 47.0g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4554.7mg | 0% |
| Total Carbohydrate 236.7g | 0% |
| Dietary Fiber 67.8g | 0% |
| Total Sugars 19.8g | |
| Protein 43.3g | 0% |
| Vitamin D 2566.7IU | 0% |
| Calcium 321.3mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 6770.8mg | 0% |
Source of Calories