Best Sesame Cabbage And Mushrooms Recipes

SESAME CABBAGE AND MUSHROOMS

Sesame Cabbage and Mushrooms image

I love the Chinese-takeout-feel of this speedy side dish.

Provided by HurdBird

Categories Side Dish Vegetables

Time 21m

Yield 4

Number Of Ingredients 7

Ingredients

2 ½ tablespoons dark sesame oil, divided
6 ounces shiitake mushroom caps, sliced
4 cups thinly sliced napa cabbage
1 tablespoon reduced-sodium soy sauce
¼ teaspoon freshly ground black pepper
¼ cup cilantro leaves
2 tablespoons toasted sesame seeds

Steps:

Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes.
Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 6.4 g, Fat 10.9 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 150.9 mg, Sugar 1.6 g

SAUTEED SESAME CABBAGE

Sauteed Sesame Cabbage image

Make and share this Sauteed Sesame Cabbage recipe from Food.com.

Provided by dk683

Categories Vegetable

Time 7m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup white cabbage, shredded
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
1 1/2 teaspoons sesame seeds
1/4 teaspoon soy sauce

Steps:

In a saucepan or fry pan, put the oil, half the sesame seeds, the soy sauce and the red pepper flake on a medium high heat. Heat the oil to a light sizzle and until the sesame seeds turn golden brown.
Put the cabbage in the pan and turn it in the heat until it wilts, about 3 minutes. Sprinkle the remaining sesame on top of the cabbage, toss to coat and serve.

SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS

Smashed Cabbage and Mushroom Veggie Burgers image

This vegetarian burger patty is inspired by a love for caramelized cabbage. It isn't a conventional burger patty made of grains and beans. Instead, cabbage and mushrooms lend a crunchy, slightly meaty texture that is hearty and reminiscent of okonomiyaki, and the patty is held together with chickpea flour. The recipe for the patty is gluten-free and, if you opt for a gluten-free bun (and your soy sauce is gluten-free), the whole dish can become fully gluten-free.

Provided by Sue Li

Categories dinner, burgers, sandwiches, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 large egg
1 cup/115 grams chickpea flour
1 cup water
1 tablespoon soy sauce
1 garlic clove, grated
1 medium yellow onion, halved and thinly sliced
1/4 small head green cabbage, core removed and leaves thinly shredded (about 3 cups/8 ounces)
1/2 pound mixed mushrooms, such as oyster mushrooms and shiitake mushrooms, tough stems removed, caps torn into bite-size pieces
1 tablespoon sesame seeds
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
6 Cheddar slices
6 brioche buns
Mayonnaise, sliced tomatoes, bread and butter pickles, and butter lettuce, for serving

Steps:

In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.

CHAP CHYE (BRAISED CABBAGE AND MUSHROOMS)

Chap Chye (Braised Cabbage and Mushrooms) image

A hearty plate of chopped cabbage, shiitake mushrooms and carrots stewed in aromatics, chap chye is ubiquitous on the Lunar New Year table in Singapore, though every family has a different way of making it depending on its heritage. This recipe comes from Darren Ho, a Singaporean chef of Teochew, Hainanese, Cantonese and Peranakan descent. Other cooks like adding cubes of pork for flavor, lily buds for texture and a heaping of black moss fungus on top because its Cantonese name - fat choy - is a homophone for good luck. Mr. Ho flavors his vegan version with fermented bean paste and bean curd cubes, which lend distinct creamy undertones. Serve with white rice.

Provided by Clarissa Wei

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 large dried shiitake mushrooms
8 large or 16 small dried wood ear mushrooms (or use more dried shiitakes)
4 cups boiling water
2 to 2½ ounces dried glass noodles (mung bean noodles)
1/4 cup fermented soybean paste (taucheo) or Korean doenjang
2 tablespoons oyster sauce (vegetarian, if preferred)
2 red fermented bean curd cubes (furu; see Tip), or 2½ tablespoons red miso paste
2 teaspoons soy sauce
1/2 cup peanut oil
3 ounces/90 grams dried tofu skin, cut into 1-inch-thick strips (see Tip)
4 large shallots, finely sliced
8 garlic cloves, minced
2 pounds green cabbage, cut into 2-inch-thick pieces, leaves separated
2 large carrots, peeled and cut into matchsticks
1 tablespoon palm sugar or dark brown sugar, plus more to taste
1 teaspoon fine salt, plus more to taste
Cilantro sprigs, for garnish

Steps:

In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.
Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.
Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they're larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.
Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.
When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.
Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you'd like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.