Braised Shiitake and Napa Cabbage Recipe

Braised Shiitake and Napa Cabbage

5.0 from 6 reviews

Categories: Main Dish

Cuisines: Chinese

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

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)

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.
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.
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.
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.
Add scallions and shiitakes: Add white parts of scallions and shiitake mushrooms, and stir-fry for 2 minutes.
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.
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.
Serve: Turn off the heat, transfer the dish to a serving plate, and garnish with scallion ribbons. Serve it immediately with steamed white rice.