Asian Mushroom Cabbage Stir Fry! Get ready to stir-fry your way to veggie heaven with this delicious dish – it’s so good, you’ll forget takeout even exists!

Bursting with the earthy goodness of mushrooms and the crisp freshness of cabbage, this Asian Mushroom Cabbage Stir Fry promises to elevate your taste buds to new heights. A harmonious blend of savory notes with a touch of sweetness, it’s the perfect remedy for your Asian cuisine cravings.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Embark on a kitchen adventure with us as we celebrate our love for Asian dishes! From the delectable flavors to the satisfying textures, there’s something truly magical about the cuisine that keeps us coming back for more.

Our latest creation, inspired by Asian culinary traditions, is a dish that will delight mushroom enthusiasts everywhere. Packed with umami goodness and a symphony of flavors, this Asian-inspired stir fry is guaranteed to tantalize your taste buds and leave you craving for more.

Tips for Success:

• Flavor Profile: Better-than-takeout, this delicious Asian Mushroom Cabbage Stir Fry dish is savory with a hint of sweet. Mushrooms and cabbage shine in this tasty Asian dish.
• Shredded Cabbage: We used our Food Processor with a thin slicing blade to get very thinly sliced cabbage. You can accomplish the same thing with a very sharp knife.
• Tenderness of Cabbage: We used a very thinly sliced/shredded cabbage. It cooks very quickly. If you are using a bag of slaw mix or want thicker sliced cabbage strips, then make sure you do not move on to Step 5 until the cabbage has reached the desired tenderness as the recipe comes together very quickly after Step 4.
• Mushrooms: We used Cremini mushrooms and Baby Bella mushrooms in multiple kitchen tests, both types work well.  You can pretty much use your favorite mushrooms in this recipe.
• Sautéing Mushrooms: Make sure the mushrooms reduce before moving to Step 2.  Most mushrooms (some more than others) will release a lot of water, that is fine to incorporate into the dish.
• Broccoli Stir Fry Vegetables: You can pretty much use your favorite bag of frozen vegetables or stir-fry veggies in this recipe with great success.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Broccoli Stir-Fry Vegetables: We used a 14.4 oz. bag of frozen Birds Eye Broccoli Stir-Fry.  Feel free to use your favorite fresh or frozen veggies in this dish.

Kitchen Products:

• Large skillet
• Food processor with fine shredding/slicing attachment (optional)

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Asian Mushroom Cabbage Stir Fry

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner, Lunch
• Method: Stovetop
• Cuisine: Asian Inspired
• Diet: Vegan

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Description

Bursting with the earthy goodness of mushrooms and the crisp freshness of cabbage, this Asian Mushroom Cabbage Stir Fry promises to elevate your taste buds to new heights.

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Ingredients

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Base Ingredients:

• 10 to 20 oz. cremini mushrooms (or other mushrooms), sliced *
• 2 Tablespoons reduced-sodium tamari *
• 1 Tablespoon minced garlic
• 1 Tablespoon minced ginger
• 1 Tablespoon tomato paste
• 5 cups thinly shredded green cabbage *

Sauce Ingredients:

• ¼ cup reduced-sodium tamari
• 1 Tablespoon tahini
• 3 Tablespoon pure maple syrup
• 1 Tablespoon rice vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch red pepper flakes
• 2 teaspoons cornstarch (or arrowroot powder)

Other Ingredients:

• 1 – [ 14.4 oz. bag ] frozen broccoli stir fry vegetables (thawed) *

Optional Toppings:

• Sliced green onions

Serving Ideas:

• Steamed rice

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Instructions

1. Place all the Sauce Ingredients into a bowl, whisk well to combine. Set aside.
2. In a large skillet, add the sliced mushrooms and tamari, sauté over medium-high heat for approximately 5 to 9 minutes until the mushrooms are reduced.
3. Push the mushrooms to the sides of the skillet, then add the minced garlic, minced ginger, and tomato paste, in the center of the pan, and sauté for 30 seconds, stirring constantly in the center of the skillet.
4. Add the shredded cabbage and sauté for several minutes until they just start to wilt, then add the Sauce and stir until everything is coated. Simmer several minutes.
5. Place the thawed stir fry vegetables in the microwave and heat through to the desired tenderness, then add to the cabbage skillet, thoroughly mix with the skillet ingredients.
6. Remove from the stove and allow to sit for several minutes to allow the cabbage to soak up the sauce.
7. Serve with sliced green onions, and enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Serving:  4-5

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