Stir-Fries
Stir-Fried Tender Baby Cabbage with Shiitake Mushrooms
Stir-fried tender baby cabbage with shiitake mushrooms is a classic vegetarian dish that brings together the "mountain delicacy" of mushrooms and the sweet crunch of baby cabbage. The mushrooms release their deep umami as they hit the hot oil, coating each strip of cabbage in a savoury glaze. The cabbage stays crisp and juicy, creating a perfect balance of textures and flavours. Light, satisfying, and easy on the stomach – especially welcome after heavy, greasy meals.
Main Ingredients
- Baby cabbage 2 heads (approx. 300-400g)
- Fresh shiitake mushrooms 6-8 pcs (approx. 150g, or rehydrated dried mushrooms) 6-8 pcs (approx. 150g, or rehydrated dried mushrooms)
- Garlic (sliced) 3 cloves
- Spring onion (cut into sections) 1 stalk
- Fresh ginger (julienned） 2 slices
- Light soy sauce ½ tbsp (approx. 8ml)
- Oyster sauce ½ tbsp (approx. 8ml)
- Salt to taste
- Cooking oil as needed
Steps
Wash the baby cabbage and slice lengthwise into strips about 2-3cm wide. Remove the stems from the shiitake mushrooms, wash, and slice thinly. Slice the garlic, cut the spring onion into sections, and julienne the ginger.
Heat oil in a wok, add garlic and ginger, and sauté over low heat until fragrant. Add the mushroom slices and stir-fry over medium-high heat for 1-2 minutes until softened, fragrant, and slightly golden at the edges.
Add the baby cabbage strips, increase heat to high, and stir-fry quickly for about 2 minutes until they soften and darken in colour.
Add light soy sauce and oyster sauce (if using) along the edge of the wok, season with salt, toss quickly to combine, garnish with spring onion sections, and serve immediately.
TCM Notes
Soothes the stomach, cuts through grease & promotes fluid production (core benefit of baby cabbage): Baby cabbage is rich in dietary fibre and water, promoting digestion and relieving thirst. Boosts immunity & supports healthy blood pressure (core benefit of shiitake mushrooms): Shiitake mushrooms are rich in amino acids, B vitamins, and vitamin D – their vitamin D content is 20 times that of soybeans and 8 times that of kelp. Mushroom polysaccharides stimulate immune cells, while vitamin C and other compounds help lower cholesterol and blood pressure. Rich in trace minerals: Baby cabbage is an excellent source of potassium, and shiitake mushrooms provide calcium, iron, and manganese.
Suitable for：Those with frequent social meals, heavy diets, or poor digestion Children with poor appetite and elderly people with weaker teeth Those with high blood pressure or high cholesterol Those with low immunity or who catch colds easily Those on a low-fat, healthy diet Those recovering from illness and needing gentle nourishment
Not suitable for：Those with spleen-stomach deficiency-cold or diarrhea (Use with caution!): Baby cabbage is slightly cooling in nature – may worsen diarrhoea. Add extra ginger during cooking to balance. Those allergic to mushrooms (Avoid!) Those with acute gout flare-ups (Use with caution!): Shiitake mushrooms are high in purines – strictly limit or avoid during acute attacks. Those with kidney dysfunction (Under medical supervision): Baby cabbage is high in potassium – consume under guidance.
