Stir-Fried Pointed Cabbage with Shiitake and Soy Sauce
Ingredients
- —350 g shredded pointed cabbage
- —100 g shiitake mushrooms
- —2 tbsp sunflower oil
- —0.5 tbsp sesame oil
- —1 small onion
- —1 clove of garlic
- —0.5 red chili
- —1 tsp shichimi togarashi
- —2 tbsp Japanese soy sauce
- —1 tbsp ginger syrup
- —2 spring onions
- —salt
Instructions
Heat the sunflower oil and sesame oil in a wok or deep skillet.
Briefly stir-fry the shiitake mushrooms until they start to brown.
Add the onion, garlic, and red chili, and sauté until lightly browned.
Add the pointed cabbage in batches and stir-fry for 5 minutes.
Season with salt, shichimi togarashi, soy sauce, and ginger syrup.
Cook for a few more minutes until the cabbage is tender-crisp.
Mix in the spring onions at the end and serve immediately.
Serving Tip
This stir-fried pointed cabbage with shiitake and soy sauce is quick, flavorful, and surprisingly light. The cabbage stays fresh and crisp, while the shiitake mushrooms and Japanese spices add depth and warmth. It's an ideal vegetable side dish with an oriental flair. Serve this dish straight from the pan to preserve the cabbage's crisp texture and enjoy the warm, blended flavors.
Storage Tip
Allow to cool completely and store in an airtight container in the refrigerator for up to two days, or freeze in portions.