Wok-fried cabbage with mushrooms, fish sauce and coconut milk
4 servings
20 minutes
This recipe wonderfully combines the traditions of Pan-Asian cuisine with the rich aromas of fresh ingredients. Stir-fried cabbage in a wok achieves a delicate caramelization that highlights its natural sweetness, while mushrooms add depth of flavor. Fish sauce and soy sauce provide umami notes that harmoniously intertwine with the mild heat of chili pepper and the freshness of lemon juice. Coconut milk softens the taste, giving it a velvety texture. This dish is perfect as a standalone treat or accompanied by rice or noodles, allowing one to enjoy its rich exotic flavor. It embodies the art of balance—a combination of sweetness, saltiness, acidity, and spiciness—creating a true gastronomic masterpiece.
1
Cut the cabbage into flakes (2-3 cm on each side).
- White cabbage: 1 kg
2
Heat the wok and fry the quartered mushrooms in a mixture of sesame and vegetable oil.
- Button mushrooms: 200 g
- Sesame oil: 50 ml
- Vegetable oil: 50 ml
3
Remove the mushrooms from the pan and add cabbage to the empty space. Fry it, stirring, for five to seven minutes.
- White cabbage: 1 kg
4
After that, add sugar, fish sauce, soy sauce, simmer for another three minutes, then add the juice of one lemon, sliced chili pepper, and coconut milk.
- Sugar: 1 tablespoon
- Fish sauce: 50 ml
- Soy sauce: 1 tablespoon
- Lemon: 1 piece
- Chili pepper: 1 piece
- Coconut milk: 400 ml
5
Cook for another two minutes, then mix with mushrooms and coarsely chopped cilantro and serve.
- Button mushrooms: 200 g
- Cilantro: 50 g
