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.
Ingredients
Scale
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
Instructions
- Place all the Sauce Ingredients into a bowl, whisk well to combine. Set aside.
- 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.
- 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.
- 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.
- 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.
- Remove from the stove and allow to sit for several minutes to allow the cabbage to soak up the sauce.
- Serve with sliced green onions, and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving:Â 4-5