When I was much younger, I think one can only buy shiitake from stores selling Chinese food ingredients, along with other dried herbs, and they were always sold dried. Fresh shiitake have been cropping up recently, usually in smaller version than the dried ones. The last time I went for grocery though, I see fresh big ones being sold, side by side with the little ones, and at the same price to boot, score! 😀
Having successfully scored a pack of big fresh shiitake, I decided to make braised shiitake and napa cabbage. This recipe is actually really simple, but since it uses quite a lot of shiitake, it can be a bit pricey. When I grew up, we only have this to celebrate special occasions, like Chinese New Year or someone’s birthday.
- 3 tablespoon oil
- 6 cloves garlic (Indonesian: bawang putih), minced
- 3 scallions (Indonesian: daun bawang), cut the white parts into 2 inch sections, and cut the green parts into ribbons
- 250 gram fresh shiitake (Indonesian: jamur shiitake), remove the stems
- ½ cup chicken stock (or water is okay too)
- 2 tablespoon oyster sauce (Indonesian: saus tiram)
- 1 tablespoon soy sauce (Indonesian: kecap asin)
- 1 teaspoon sugar
- ½ teaspoon salt
- 500 gram napa cabbage (Indonesian: sawi putih), cut into 2 inch squares
- Heat oil in a frying pan on high and sauté garlic until fragrant.
- Add white parts of the scallion and mushroom, stir fry for 2 minutes.
- Add chicken stock (or water), oyster sauce, soy sauce, sugar, and salt. Bring to a boil, then cover, lower the heat and simmer for 20 to 30 minutes until the mushroom is soft and fully cooked.
- Add cabbage and mix well, cover the pan again and cook until the cabbage is soften and almost translucent, about 10 minutes. Turn off heat, transfer to a serving plate, garnish with the green parts of scallion, and serve immediately.