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Cabbage and Mushroom Stirfry

What you need: 

12 dried Asian mushrooms (the round kind)
1/2 medium cabbage, shredded
3 cups bean sprouts
1 medium onion, sliced thin
1 clove garlic
2 tablespoons each soy and dry sherry
2 tablespoons vegan "oyster sauce"
3 slices fresh ginger
2 tablespoons (or so) oil

What you do: 

Place dried mushrooms in a bowl and cover with boiling water. Allow to stand while you chop the other ingredients. When soft, cut into strips.
Blend liquid ingredients except for oil. Heat wok, add oil and stir fry, adding ingredients in the following order: onion, ginger and garlic; cabbage, bean sprouts. When these are all together and the cabbage is about halfway tender, add mushrooms and sauce. Continue to cook until done to your liking.
Serve with rice, udon noodles or...at a pinch...couscous.
This is just as good as what I get in my local Chinese restaurant and I can make enough for 6 people for the price of one serving there!

Preparation Time: 
10 min
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Just made this for dinner! It was very simple, and the instructions were easy to follow. Only had some soy sauce and rice wine, so thats what I used for the sauce... would have been better if I had used all of the right ingredients... But otherwise, very delicious, I recommend! 

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yum! i subbed hoisin for the oyster sauce (didn't have it). pretty quick and tasty. thanks!

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this is a great basic recipe that is good as is (although I added more soy and some chilli sauce to taste) or would be even better with a bit of creativity.. I'm thinking baby corn, capsicum, bok choy, oyster mushrooms - the possibilities are endless.  I served mine with udon noodles... it turned out splendidly!  Thanks Yabbitgirl  ;)b

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