Tuesday, 21 August 2012

Recipe - Braised Napa Cabbage And Buna-shimeji Mushrooms

The bunashimeji mushroom is a popular mushroom in Japanese cuisine. In its raw form the taste is bitter but its bitterness disappears when cooked and morph into a pleasant nutty taste.

The mushroom is high in potassium, protein, iron, thiamine, riboflavin, and niacin. It also contains beta-glucan polysaccharides, an immune-boosting compound.

Napa cabbage is packed with vitamins and minerals essential for health. It has vitamins A, C and B complex. (link) It is rich in potassium, phosphorous, magnesium, calcium and traces of iron, copper, manganese and selenium.

In this recipe, the napa cabbage and shimeji mushrooms are braised in oyster sauce to give a mildly sweet and salty flavour.

200 grams (4 big leaves) napa cabbage, cut into bit size
150 grams (1 packet) buna-shimeji mushrooms, trim the base 
3 cloves garlic, finely chopped
1 tbs oyster sauce
buna-shimeji mushrooms
1 tbs oil

Heat the oil in a wok or pan till hot

Toss in garlic and saute till fragrant
Toss in cabbage and stir for 1 minute
Toss in mushrooms, give them a good stir
Add half cup of water and let the vegetables braised for about 2 minutes.
Dish out and serve.


In this video, the napa cabbage is stir fried with dried shrimps. Chicken stock is added for taste.

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