Asian Carrot, Cabbage and Mushrooms Recipe
I made a few of these fried cabbage recipes. Check out one of them: FRIED CABBAGE ASPARAGUS AND BACON RECIPE. But this one has meat in it. So I decided to make a vegan recipe instead. I made it gluten-free too, and it is super quick to make.
Here are all the ingredients for this recipe. I used soy sauce (Gluten Free), Paprika, garlic, a little wine, red pepper flakes, and black pepper for seasoning.
Prep and cut the vegetables and set them aside. Measure out the seasoning.
First, heat the large skillet. Then, add olive oil, garlic, and red pepper flakes to a heated pan. Cook until heated through but not browned. Add mushrooms and cook for 5-7 minutes to help reduce the size of the sliced mushroom.
Now, add the thinly sliced yellow pepper, and cook for 2 minutes.
Add a splash of white cooking white (optional) or water to deglaze the pan. Cook for 2 minutes to reduce.
Now, add shredded cabbage, shredded carrots, soy sauce, black pepper, and paprika, then stir and cover for 10-15 minutes on medium-low heat.
Optional: Add the 1 lb 1-inch cut cooked meat to the dish until warm. Then, serve and enjoy!
And here is what it looks like after the dish is cooked. I liked it. On my blog, I list the options of meat you can add if you want. Some things that can be added to it are cooked tofu, more types of mushrooms, and you can change out the cabbage to the Napa cabbage.
After the dish is cooked, it can be stored in an airtight container for 3 days. You can easily reheat it in the microwave.
Here is the video if you want to watch it. Feel free to subscribe to my channel on YouTube.
Asian Carrot, Cabbage and Mushrooms Recipe
Recipe details
- 6 servings
- Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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