Stir-Fried Cabbage with Mushrooms, Fish Sauce, and Coconut Milk

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

A half-soup, half-stew dish. To move this dish towards a soup, you can add vegetable broth; to lean it more towards a stew, add more cabbage. In addition to mushrooms, you can incorporate any other vegetables or proteins—ranging from carrots to shrimp, or from turnips to asparagus.

Ingredients

White Cabbage - 2 lbs
Champignons - 7.1 oz
Sesame Oil - 1 fl oz
Fish Oil - 1 fl oz
Soy Sauce - 1 tablespoon
Vegetable Oil - 1 fl oz
Mild Chili Spice - 1 piece
Coconut Milk - 13 fl oz
Cilantro - 1.8 oz
Lemon - 1 piece
Sugar - 1 tablespoon

Step by Step guide

Step 1

Cut the cabbage into flakes (with a side of 2–3 cm).

Step 2

Heat the wok and sauté the quartered mushrooms in a mixture of sesame and vegetable oil.

Step 3

Remove the mushrooms from the skillet and add the cabbage to the empty space. Sauté it, stirring, for five to seven minutes.

Step 4

Then add sugar, fish sauce, soy sauce, and simmer for another three minutes. After that, add the juice of one lemon, sliced chili pepper, and coconut milk.