Description
A simple yet flavorful Chinese cabbage stir fry featuring earthy mushrooms and golden-crisp tofu, perfect for a quick weeknight meal. This recipe highlights how humble ingredients can shine with the right balance of flavors and textures, offering a light yet filling dish with savory, sweet, and umami notes.
Ingredients
- 1 medium head of napa cabbage, chopped
- 8 oz firm tofu, pressed and cut into cubes
- 1 ½ cups shiitake mushrooms, sliced
- 3 green onions, sliced (white and green parts separated)
- 1 medium carrot, julienned or thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons of water (slurry)
- 2 tablespoons neutral oil (vegetable or peanut oil)
- Optional Garnishes: Toasted sesame seeds, chili crisp or red pepper flakes, extra green onions
Instructions
- Drain and press tofu for at least 10 minutes to remove excess moisture. Cut into bite-sized cubes and pat dry. Heat 1 tablespoon of oil in a wok or pan and pan-fry tofu until golden brown. Set aside.
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar until sugar dissolves. Prepare the cornstarch slurry separately.
- In the same wok, add the remaining 1 tablespoon of oil. Add garlic, ginger, and white parts of green onions. Stir fry for 30 seconds until fragrant.
- Add mushrooms and cook for 2–3 minutes until they release juices. Add carrots and stir fry for another minute.
- Add chopped napa cabbage and stir-fry for 4–5 minutes until wilted with some crunch. This is a key step in this Chinese cabbage stir fry recipe.
- Return tofu to the wok. Pour in the sauce and stir to coat.
- Pour in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats everything. Taste and adjust seasoning if needed.
- Garnish with sesame seeds and green onion tops. Serve hot with jasmine rice or noodles.
Notes
- Pressing the tofu is crucial for achieving a crispy texture.
- You can substitute shiitake mushrooms with cremini or oyster mushrooms.
- Adjust seasonings to your preference; chili flakes add a nice kick.
- This Chinese cabbage stir fry is versatile and can be customized with other vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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