Napa Cabbage Stir Fry with Mushrooms (Vegan)
Napa Cabbage Stir Fry with Mushrooms - Thinly sliced cabbage sautéed with mushrooms in a light and flavorful Chinese-inspired stir fry sauce. This vegan, quick, healthy dinner will become your go-to easy veggie recipe.
2 garlic cloves 1 teaspoon ginger minced 1 medium napa cabbage 9 oz mushrooms champignon, sliced ½ teaspoon chili pepper 2 tablespoon soy sauce gluten-free 2 teaspoon olive oil 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 tablespoon sesame seeds Handful of cilantro for garnish Add salt if needed ½-1 teaspoon sugar Optional
Slice off the stem end of the cabbage head so that you have a sturdy base. And cut it into thin strips (about 1 inch). Set aside.
Heat olive oil in the pan (regular pan is fine, no need for a wok) over medium heat and add mushrooms, cook until they’re brown (5-7 min).
Add ginger, garlic, and cook for 2-3 minutes.
Add in the cabbage, soy sauce, vinegar, stir to combine. Simmer for 5-7 minutes constantly stirring.
When ready, drizzle with sesame oil, sprinkle sesame seeds, and garnish with chopped cilantro. Your Napa cabbage and mushrooms stir fry is ready to serve!
If not very salty add more salt to the dish if needed. Same with sugar. Or sub with gluten-free soy sauce coconut aminos.
Instead of mushrooms, you can also use chickpeas, using the same method.
Calories: 189 kcal