Shiitake Mushroom and Cabbage Lo Mein

Shiitake Mushroom and Cabbage Lo Mein

Shiitake mushroom and cabbage lo mein is a flavour-packed, kid-approved vegan main that’s sure to satisfy even the most devoted carnivores.  Best of all?  It’s on the table in less time than takeout!

Shiitake Mushroom and Cabbage Lo Mein | cookglobaleatlocal.comThis week our kids are back to school, and we’re all busy adjusting to our newfound busyness.  So, quick and easy is the order of the day!  So, the luxury of preparing two meals — one for the vegan diet my husband and I are pursuing and the other for carnivorous kids — is not an option.

Thus, I’ve resorted to one of my family’s favourite cuisines — Chinese.  The great thing about Chinese food (whether takeaway or homemade) is that it’s fast, nutritionally balanced, and packed with umami.

If you’re experimenting with Veganuary , another great thing about Chinese food is that it goes vegan without losing any of it’s addictive flavour!  So, in a bow to the kids, I opted to make their favourite lo mein dish with vegan stir fry strips in lieu of the chicken they’re used to.

The verdict? Nobody misses the chicken.  Shiitake mushroom and cabbage lo mein is a hit with the entire family.  Best of all, it’s a tasty meal, packed with protein and nutrition, that’s easy to get on the table quickly.

Shiitake Mushrooms, A Healthy Choice

Shiitake Mushroom and Cabbage Lo Mein | cookglobaleatlocal.com
Image by eurippon from Pixabay

The humble shiitake mushroom, which is native to East Asia, has been a staple of regional cuisine for millennia.  Its prized not only for its rich, “meaty” flavour, but also for its nutritional and medicinal benefits.

Shiitakes are very low in calories, and they’re a great source of dietary fibre.  Moreover, just 4 dried shiitake mushrooms contain 33% of your recommended daily allowance of Vitamin B5, and 6% of your  recommended daily allowance of Vitamin D.  Better yet, these “meaty” mushrooms contain some amino acids that are normally only found in meat.  So, they’re a terrific choice for vegetarians.

In Chinese medicine, shiitake mushrooms are used to treat upper respiratory infections and are known to be particularly effective in fighting phlegm.  They are also attributed with boosting qi , which is a person’s vital energy.

In recent years, Western medicine has also begun to research the health benefits of these nutritious, flavourful fungi.  As a result, we now know that shiitakes:

  • Lower cholesterol and may reduce your risk of heart disease,
  • May boost your body’s immune system,
  • Could help fight cancer, and
  • Might help strengthen your bones.

With health benefits like these, shiitake mushrooms ought to make a regular appearance on everyone’s table, and this delicious shiitake mushroom and cabbage lo main is a great place to start!

Shiitake Mushroom and Cabbage Lo Mein | cookglobaleatlocal.com

About this recipe

Shiitake Mushroom and Cabbage Lo Mein | cookglobaleatlocal.com
Placing all of the prepared ingredients next to the burner will make stir frying a snap.

This is a quick, easy recipe.  Nonetheless, I do have a couple tips to ensure your lo mein comes out just like mine!  If you’re new to stir frying, I strongly suggest you check out my previous post on how to stir fry in six easy steps.

For best results when stir frying, the most important thing to remember is to prepare all of your ingredients before you even turn on the stove.  The French call this mise en place, and it’s a very important step that will help you avoid errors.  However, due to the speed of the stir fry process, it’s critical for Chinese cooking.

Once your ingredients are prepped and ready — including the noodles — you’ll want to get your wok very hot.  So, add the peanut oil to the wok.  Light the burner.  Then, wait until a wisp of smoke rises from the hot oil.  At this point, you can begin cooking.

When stir frying, let the sizzle be your guide.  So long as the ingredients are sizzling, your wok is hot enough, and your food will be flavoured with the “breath of the wok”.

A Note on Ingredients

As for the ingredients, I’ve used a couple of items that may vary depending on where you live:

  • Asian Whole Wheat Noodles:  This is a dry pasta which can be found in the Asian section of your local supermarket.  Most dry pastas are vegan.  However, if you’re strict, please read the label.  If you can’t get whole wheat, you can always substitute an equal quantity of regular Asian noodles.
  • Baby Cabbage:  Since it is often difficult to find Napa cabbage in Johannesburg, I have opted for baby cabbages because their flavour is more delicate than the full grown version.  However, if you can’t get baby cabbage, you can either use regular cabbage or Napa cabbage as a substitute.
  • Vegan Stir Fry Strips:  In South Africa, these are available at both Pick N Pay and Woolworth’s.  However, if you do not find vegan stir fry strips in your local market, Chinese grocers often stock a similar product that’s a by-product of tofu production.  This is a viable substitute.

I hope you’re family enjoys this delicious lo mein every bit as much as mine does.  Bon appétit!

Yum

Shiitake Mushroom and Cabbage Lo Mein

Shiitake Mushroom and Cabbage Lo Mein | cookglobaleatlocal.com
Jeanette Marie
Rate this recipe
5 ratings
Save Recipe Save to BigOven
Yum
Category
From the Wok, Pasta, Vegan
Cuisine
Chinese
Prep Time:  30 minutes - Cook Time:  10 minutes Servings:  4

Shiitake mushroom and cabbage lo mein is a flavour-packed, kid-approved vegan main that's sure to satisfy even the most devoted carnivores.  Best of all?  It's on the table in less time than takeout!


  • 170 g (5 oz) Asian medium whole wheat noodles
  • 1 tablespoon toasted sesame oil
  • 120 g (4 oz) fresh shiitake mushrooms, stemmed and thinly sliced
  • 2 baby cabbages, cored and shredded
  • 1 green onion, finely shredded
  • 2 tablespoons peanut oil
  • 1/4 teaspoon red chilli flakes
  • 3/4 teaspoon salt
    For the "Meat"
  • 180 g (6 oz) vegan stir fry strips
  • 5 cm (2 inch) piece fresh ginger, grated (about 2 tablespoons)
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
    For the Sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon dark soy sauce

  1. Bring a large pot of salted water to the boil and cook noodles according to the package instructions. (Err on the shorter side of the cooking time, as the noodles ought to be al dente.) Thoroughly drain the noodles and toss them with the toasted sesame oil. Set aside.
  2. Stir together the "meat" ingredients in a medium size bowl. Set aside.
  3. Prepare the sauce by stirring together the dark soy sauce and the rice wine or sherry. Set aside.
  4. Arrange all the ingredients near the stove. Then, add 1 tablespoon of peanut oil to your wok and set it over high heat. When a wisp of smoke rises from the oil, add the chilli flakes to the wok. Let them sizzle for a moment -- just until fragrant. Then add the "meat" mixture to the wok, spreading it in an even layer. Allow the "meat" to cook for 30 seconds, or until it is brown on the first side. Then, flip, and allow it to sear on the second side.
  5. Add the cabbage and mushrooms to the wok, and cook, turning the ingredients intermittently, until the cabbage and mushrooms have both wilted (about 2 minutes). The cabbage should still be bright green and the mushrooms should still be slightly toothsome. Remove the contents of the wok to a bowl and set aside.
  6. Add 1 tablespoon of peanut oil to the wok. Then, add the cooked noodles to the hot wok. Stir fry for about 15 seconds, or just until warmed through. Then, add the sauce, tossing to ensure it is evenly distributed through the noodles. Add the "meat" and vegetable mixture to the noodles in the wok, along with the remaining 3/4 teaspoon of salt and the green onions. Stir fry until the everything is well combined and heated through. Serve immediately.

This recipe does not use the shiitake mushroom stems.  However, there is no need to waste.  I prefer to gather the stems in a freezer bag until I'm ready to make stock.  Shiitakes add a deep and delicious earthy flavour to all sorts of homemade stocks.

Nutrition Facts

Shiitake Mushroom and Cabbage Lo Mein

Serves

Amount Per Serving
Calories 191
% Daily Value*
Total Fat 10.97 g 16.9%
Saturated Fat 1.785 g 8.9%
Trans Fat .001 g
Cholesterol 0 0
Sodium 938 mg 39.1%
Total Carbohydrate 21.09 g 7%
Dietary Fiber 3.6 g 14.4%
Sugars 3.37 g
Protein 5.36 g
Vitamin A 512 IU Vitamin C 20.5 mg
Calcium 30 mg Iron 26 µg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://cookglobaleatlocal.com/shiitake-mushroom-and-cabbage-lo-mein/

 



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.