Asian Cabbage and Shiitake Stir-Fry
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Alexis Touchet
In this dish shiitakes give a meaty flavor, while Napa cabbage offers up tender leafy greens and crisp-tender stems for contrast. I use a large deep skillet here, but nows the time to use your wok if you have one.
- 1/4 cup water
- 1 1/2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 1/2 teaspoon cornstarch
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 large clove garlic, finely chopped
- 2 teaspoons finely chopped peeled ginger
- 3 to 4 ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips
- 2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups
- 4 scallions, thinly sliced
- 1/2 teaspoon Asian sesame oil, optional
- Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve.
- Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden, about 15 seconds. Add mushrooms and stir-fry until they begin to soften, about 30 seconds. Add half of cabbage and 1/2 teaspoon each salt and pepper, then using 2 wooden spatulas (skillet will be very full) toss until cabbage is wilted, about 2 minutes. Add remaining cabbage and toss until cabbage stems are crisp-tender, 2 to 3 minutes. Stir soy mixture, then add to cabbage and simmer, stirring, until sauce is glossy, about 1 minute. Stir in scallions and salt and pepper to taste. Serve drizzled with sesame oil if using.