Stir Fried Vegetables Cabbage Chinese Mushrooms and Broccoli
Elevate your weeknight meals with this vibrant Stir-Fried Vegetables featuring cabbage, broccoli, and aromatic Chinese mushrooms. Packed with nutrient-rich ingredients like rehydrated shiitake or wood ear mushrooms, crisp broccoli florets, and julienned carrots, this dish is a feast for both the eyes and the palate. Aromatics like garlic and freshly grated ginger infuse each bite with delicious warmth, while a umami-filled sauce made with soy sauce, oyster sauce, and a hint of sesame oil ties everything together. Quick to prepare in just 30 minutes, this hearty dish can be served as a flavorful side or paired with steamed rice for a wholesome vegetarian main course. Perfect for fans of healthy stir-fry recipes, this is a must-try for lovers of bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 2 cups (cut into small florets) Broccoli
- 2 cups (shredded) Green cabbage
- 1 cup Dried Chinese mushrooms (shiitake or wood ear)
- 1 medium (julienned) Carrot
- 4 minced Garlic cloves
- 1 tablespoon (freshly grated) Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil (or neutral cooking oil)
- 1 teaspoon Cornstarch
- 0.25 cup (for sauce mix) Water
- 2 stalks (sliced diagonally) Green onion
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (freshly ground) Black pepper
Instructions
1. Prepare the dried Chinese mushrooms by soaking them in warm water for 20-30 minutes or until fully rehydrated. Drain, squeeze out excess water, and slice them into thin strips.
2. Rinse and prepare all vegetables: cut broccoli into small florets, shred the cabbage, julienne the carrot, and mince the garlic and ginger.
3. In a small mixing bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk until smooth to form the stir-fry sauce. Set aside.
4. Heat a large wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat.
5. Once the oil is hot, add the minced garlic and grated ginger, sautéing for 30 seconds until aromatic.
6. Add the broccoli, carrots, and cabbage to the wok. Stir-fry for 2-3 minutes, allowing the vegetables to slightly soften but still remain crisp.
7. Toss in the sliced rehydrated Chinese mushrooms and continue stir-frying for another 2 minutes.
8. Pour the prepared stir-fry sauce into the wok and stir well to coat the vegetables evenly. Allow the sauce to thicken and bubble for about 1-2 minutes.
9. Taste and adjust seasoning with salt and black pepper, if needed.
10. Remove from heat and garnish with sliced green onions.
11. Serve hot as a side dish or over steamed rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 3.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
