Braised Shiitake and Napa Cabbage
Here is a great way to cook dried shiitake mushrooms. Both the mushrooms and napa cabbage soak up the umami-rich sauce, making every bite a delectable experience.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoon oil
- 6 cloves garlic, minced
- 3 scallions, cut the white parts into 2-inch sections and cut the green parts into ribbons
- 12 dried shiitakes (Note 1)
- 1/2 cup shiitake soaking liquid (Note 2)
- 2 tablespoon oyster sauce (Note 3)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 500 gram napa cabbage, cut into 2-inch squares
- cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)
Instructions
- 1
Soak dried shiitakes: Rinse dried shiitakes with cold running water to clean and place them in a large mixing bowl. Top with two cups of cold water and set aside overnight until they become soft, spongy, and fluffy.
- 2
Reserve shiitake soaking liquid: Strain to separate the soaking liquid from the shiitakes. You will get about a cup of soaking liquid to use as cooking stock.
- 3
Prepare shiitakes: Cut and discard the stems from each shiitake. If you want a prettier presentation, you can also make a small crisscross cut to each of the mushroom caps.
- 4
Sauté garlic: Heat a wok over medium-high heat until hot. Add oil and swirl to coat the wok, then add minced garlic and sauté until fragrant.
- 5
Add scallions and shiitakes: Add white parts of scallions and shiitake mushrooms, and stir-fry for 2 minutes.
- 6
Cook sauce: Add shiitake soaking liquid, soy sauce, oyster sauce, salt, sugar, and pepper. Mix well and bring to a boil. Lower the heat to a simmer, cover the wok and simmer for 20-30 minutes until the mushrooms are soft.
- 7
Add cabbage: Add napa cabbage and mix well. Cover the wok again and cook for 10 minutes, or until the cabbage is soft and translucent. Add cornstarch slurry and stir for 2 minutes, or until the sauce is thick.
- 8
Serve: Turn off the heat, transfer the dish to a serving plate, and garnish with scallion ribbons. Serve it immediately with steamed white rice.