Asian Mushroom Cabbage Stir Fry
Ingredients
4 cups green cabbage, thinly sliced
2 cups mushrooms, sliced (shiitake, cremini, or button)
1 medium carrot, julienned
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tbsp sesame oil
1 tbsp vegetable oil (for cooking)
1 tsp fresh ginger, grated (optional)
1 tsp rice vinegar (optional)
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
Sesame seeds & sliced green onions for garnish (optional)
Instructions
1️⃣ Prep the Vegetables
Slice cabbage thinly, slice mushrooms, julienne carrot, and mince garlic (and ginger if using). Keep everything ready—this cooks fast!
2️⃣ Stir Fry
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add mushrooms and cook for 3–4 minutes until they release moisture and begin to brown.
Add garlic (and ginger if using). Stir for about 30 seconds until fragrant.
Toss in cabbage and carrots. Stir-fry for 4–6 minutes until cabbage softens but still has slight crunch.
3️⃣ Add Sauce
Stir in soy sauce, oyster sauce, sesame oil, and rice vinegar.
Sprinkle red pepper flakes if you like heat.
Cook another 1–2 minutes, tossing to coat everything evenly.
Serve
Garnish with sesame seeds and green onions.
Serve hot as:
A side dish
Over steamed rice
Tossed with noodles
Or topped with grilled chicken, shrimp, or tofu