Braised Shiitake and Napa Cabbage

5.0 from 5 reviews

Author: Anita Jacobson




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)


  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.


  • (1) Or use 250 grams of fresh shiitake mushrooms.
  • (2) Use chicken stock if using fresh shiitakes.
  • (3) Use mushroom sauce/vegetarian oyster sauce for a vegan-friendly dish.

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