Tuesday, October 28, 2014

Cabbage with Fresh Shiitake Mushrooms 高丽菜炒鲜香菇

Similar to carrots, cabbage is available year-round. However, in the cooler fall/autumn months, the cabbage harvest is a much sweeter batch with the light frost concentrating the sugars in this vegetable.

This is yet another easy and quick stir-fry for stir-fry lovers. Visualize and imagine this dish being paired with rice or noodles, and  voila! - carbs, fiber, proteins all in one single dish that can be proudly made a meal.


I have been getting fresh shiitake mushrooms quite regularly ever since Mitsuwa Supermarket (Bay Area location) started stocking up on these Californian-grown mushrooms. Though they are not cheap (range between $6.99-$8.99/lb) compared to the China-import fresh shiitake mushrooms usually available in 99Ranch Asian supermarket, I do try to make it a point to get the local domestic California-grown mushrooms; and especially when shiitakes mushrooms are high in protein, vitamins, and minerals, it is worth spending a few more bucks on this nutritious and healthy ingredient.

Mushrooms Tips: Compared to those dried shiitake mushrooms that hail longer shelf life, fresh shiitakes do not keep for too long in the refrigerator, at most 3 weeks if stored well. Usually, I will remove the fresh mushrooms from their transparent plastic packaging, then place them in a kitchen-paper-towel-lined container with a slightly damped kitchen-paper-towel to loosely cover over the mushrooms, for storage in the fridge. The mushrooms need to "breathe"!



You can also store them in the widely recommended "brown paper bag" if you do have brown paper bags in your house. If fresh shiitake mushrooms dry out, you can re-hydrate them in water for about 30 minutes, and they will bounce right back.


Cabbage with Fresh Shiitake Mushrooms 高丽菜炒鲜香菇
Ingredients:
1 small shallot,thinly sliced
3 cloves garlic, finely minced
1/4 wedge of medium size cabbage, thinly sliced
4-5 medium- to large- capped fresh shiitake mushrooms, thinly sliced
1/2 tsp soy sauce
pinch of salt and ground white pepepr

Directions: Saute the shallots and garlic till fragrant, add mushrooms, soy sauce and saute till mushrooms are slightly tender. Add 2-3 tbsp of water if mixture in the pan/pot appears drying out. Mix in the cabbage, cover the pot/pan and allow the steam to quickly cook everything for a few minutes. When the cabbage and mushrooms are cooked, pinch of salt and white pepper to taste

Sharing with Hearth and Soul. Also submitting this to My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House

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