Chinese Cabbage & Mushroom Stir Fry

This is a great, comforting side dish – like an old cardigan… something that you love and cherish and are familiar with. This dish is easy to make, healthy and super delicious. Enjoy with the comfort of your favorite warm, cozy cardigan/sweater and some delicious star anise beef stew and Taylor…

Time: 25 minutes

Music Selection: Taylor Swift – Cardigan


1 head of Chinese cabbage

2 cloves garlic

1 tsp ginger puree (fresh)

1 Tbsp soy sauce

1 tsp sesame oil

1 tsp fish sauce

2 cups mixed mushrooms (shitake, cremini, etc), cut in quarters or big chunks

1 can baby corn pieces (398 mL), cut in 1 inches

1 onion, cut in chunks

1-2 Tbsp corn starch

¼ cup water or chicken broth

Oil for wok


Optional: chili flakes


Heat wok and add oil.

Cut garlic in half and let brown in wok. Remove garlic.

Add onion and ginger. Saute until onion getting soft.

Add in the mushrooms and baby corn. Saute.

When nearly ready to serve, chop up the cabbage and add to the wok.

In a small bowl, mix the soy sauce, sesame oil, fish sauce and water/chicken broth. Whisk in 1 Tbsp of the corn starch. When cabbage is starting to get soft, add in the sauce and stir as it will thicken fast. Add a bit more water/chicken stock if it is too thick.

Serve immediately. This is a great side dish to star anise asian beef stew!

One Comment Add yours

  1. The Mouse says:

    Mmm with steamed rice and jasmine tea.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.