The picture doesn’t look much more appetizing than the words “braised cabbage”, does it? But I promise this is actually really good. There’s sauteed mushrooms, and toasted sesame oil - so much flavor you won’t even know you’re eating healthy vitamin-packed bok choy or chinese cabbage. Again, I have to get creative sometimes and cook whatever vegetables I get from my weekly CSA!
Recipe adapted from the ever-inspiring blog of Kalyn’s Kitchen.
Grocery list: 1 cup dried mushrooms (shitake or porcini), 1 tablespoon peanut oil, 2 garlic cloves, 1 head Chinese cabbage or bok choy, 1 tablespoon soy sauce, 1/2 teaspoon toasted sesame oil.
The first step in any recipe calling for dried mushrooms is to rehydrate them… It takes about 30 minutes. Just put the dried mushrooms in a bowl, and cover them with boiling water. Allow them to sit until they’ve softened.
When the mushrooms have softened, squeeze out the excess water and coarsely chop. Mince the garlic. Slice the cabbage into thin strips.
Heat the peanut oil over medium heat, and add the garlic. Saute for a couple of minutes until soft.
Add the mushrooms and cabbage and stir-fry for another 3-4 minutes, until the cabbage is wilted. Add the soy sauce, sesame oil, a pinch of salt and some fresh cracked pepper. Turn down the heat to low, cover, and cook for another 10 minutes.
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