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Forest Mushrooms and Cabbage Recipe
|Dried oriental mushrooms||3⁄4 Ounce (About 3 Large Mushrooms)|
|Warm water||1⁄3 Cup (5.33 tbs)|
|Cabbage head||1 1⁄4 Pound (1 Small)|
|Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Soy sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 486 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.5%
Saturated Fat 1.6 g8.2%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 1351.5 mg56.3%
Total Carbohydrates 52 g17.3%
Dietary Fiber 16.9 g67.5%
Sugars 19 g
Protein 11 g21.2%
Vitamin A 11.1% Vitamin C 349.7%
Calcium 24.4% Iron 18.9%
*Based on a 2000 Calorie diet
Trim off and discard hard stem portion; rinse mushrooms well, pat dry, and slice into 1/2-inch-wide strips; set aside.
Cut cabbage into 1 by 2-inch pieces.
Place wok over high heat.
When wok is hot, add oil.
When oil is hot, add garlic and mushrooms; stir-fry for about 1 minute.
Add cabbage and soy; stir-fry for about 1 minute, cover and cook 2 minutes, stirring frequently, until cabbage is tender-crisp.
Season to taste with salt and pepper.
Sprinkle with parsley, if desired.