Quick, flavorful, and healthy — tender mushrooms and crisp cabbage tossed in a savory garlic-soy sauce. Perfect as a light meal or side dish.
📝 Ingredients (Serves 3–4)
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3 cups green cabbage, shredded
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2 cups mushrooms (button, shiitake, or oyster), sliced
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tbsp sesame oil
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1 tbsp olive oil or avocado oil
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2 tbsp low-sodium soy sauce or tamari
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1 tbsp rice vinegar or lemon juice
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½ tsp chili flakes (optional)
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1 tsp honey or maple syrup (optional)
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Sesame seeds & green onions for garnish
👩🍳 Instructions
1️⃣ Heat Oil
Heat olive oil in large skillet or wok over medium-high heat.
2️⃣ Sauté Aromatics
Add garlic and ginger. Stir 20 seconds until fragrant.
3️⃣ Cook Mushrooms
Add mushrooms and cook 3–4 minutes until browned.
4️⃣ Add Cabbage
Stir in cabbage and cook 3–5 minutes until just tender.
5️⃣ Season
Add soy sauce, sesame oil, vinegar, chili flakes, and sweetener if using. Toss well.
6️⃣ Serve
Garnish with sesame seeds and green onions.
🌟 Why This Works
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Mushrooms: Umami-rich, low-calorie, immune-supporting
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Cabbage: Fiber-rich, anti-inflammatory, filling
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Garlic & Ginger: Digestive and immunity boosters
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Sesame oil: Adds authentic Asian aroma
💡 Tips & Variations
✔ Add tofu, shrimp, or chicken for protein
✔ Use napa cabbage for softer texture
✔ Add bell peppers or carrots for color
✔ Make it spicy with chili paste or sriracha
❓Q & A
Q: Can I meal prep this?
Yes — stores 3–4 days refrigerated.
Q: Can I make it oil-free?
Yes — sauté with broth instead.
Q: Can I use frozen mushrooms?
Fresh is best, but thawed works in stir fry.
Q: Is this keto-friendly?
Yes — low-carb and sugar-free.
🔢 Nutrition (Per Serving – approx)
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Calories: ~110
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Carbs: 8g
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Fat: 7g
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Fiber: 3g
🟢 WW (Weight Watchers) Points
2–3 points per serving