Stir-fried Chinese white cabbage and bunashimeji mushrooms

    These mushrooms are a favorite in the family because they are very sweet and have a certain crispiness to them.

    Central Region, Singapore
    1 person made this


    • A pinch of salt
    • 1 tbsp oil
    • 400g Chinese white cabbage
    • 2 cloves garlic, chopped
    • 1 packet bunashimeji mushrooms
    • 100 ml water
    • 1 tbsp light soy sauce
    • 1 tbsp fish sauce


    1. Add salt and oil to a pot of boiling water. Blanch the Chinese white cabbage until they become soft. Remove and douse under cold water. Set aside on a plate.
    2. In a hot frying pan, fry the garlic until slightly brown.
    3. Add the mushrooms and continue to fry until the mushrooms shrink. Remove from pan and arrange mushrooms on top of the Chinese white cabbage.
    4. Mix together the water, light soy sauce and fish sauce. Pour over the Chinese white cabbage and mushrooms.

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