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Asian Cabbage and Shiitake Stir-Fry

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Asian Cabbage and Shiitake Stir-Fry

Asian Cabbage and Shiitake Stir-Fry
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
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 now’s the time to use your wok if you have one.



  • 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.