Stir Fried Chinese Cabbage and Shiitake Mushrooms

Stir Fried Chinese Cabbage and Shiitake Mushrooms

When I use cabbages on dishes you can bet that there will always be leftovers as cabbages tend to be huge and cooking them all at once makes no sense, which is why when we have cabbages the leftovers are used for experiments, a new dish that we can try it with like stews and stir fries. Having said that this is one good example of it, Stir Fried Napa Cabbage and Shiitake.

It’s a simple dish of stir fried Napa Cabbage with Shiitake, really simple to make and this specific vegetable absorbs lots of flavours from the oyster sauce to the earthy mushroom flavours, so you can munch this on its own or have it as a side dish.

Stir Fried Chinese Cabbage and Shiitake Mushrooms
Prep time
Cook time
Total time
Serves: 4
  • half of 1 large Napa / Chinese Cabbage, chopped (separate white part and green part)
  • 6 pcs dried shiitake mushroom, rehydrated and sliced (reserve the liquid)
  • 3 tablespoons oyster sauce
  • 1 tablespoon Chinese cooking wine
  • 2 tsp cornstarch
  • 3 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • oil
  1. Combine together oyster sauce, Chinese cooking wine, cornstarch and ¼ cup water used to rehydrate mushrooms. Mix well then set aside.
  2. In a wok add oil then sauté garlic.
  3. Add mushrooms and stir fry for a minute.
  4. Add the white part and stir fry for 3-5 minutes or until partly wilted.
  5. Then add the green parts of the cabbage, stir fry for a minute.
  6. Add the combined sauce on step 1 then stir fry for 1 more minute. Season with salt and freshly ground black pepper.


Stir Fried Chinese Cabbage and Shiitake Mushrooms Wide


4 Responses

  1. Gorgeously yummy Raymond! You are so right about cabbages, they seem to last 4EVA…., good thing we have a Raymond in the house to come up with sensational stuff like this. Love IT 🙂

  2. Oh, looks fab, Raymund – I love cabbage – thanks for sharing – there’s always some cabbage to use up!

  3. suituapui says:

    I like this. Best served piping hot. I also love Chinese cabbage in soup – bring the clear soup base to boil and dropped the cabbage in to cook and serve right away – nicer than throwing everything too early and cooking for too long.

  4. Juliana says:

    Looks delicious Raymund…talking about Chinese cabbage, I have one int he fridge…like it simple!
    Enjoy your week 😀

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