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Chinese Cabbage with Mushrooms in Black Bean Sauce
Shadush Sachiska

Chinese Cabbage with Mushrooms in Black Bean Sauce

Napa cabbage and shiitakes shine in savory black bean sauce—light, healthy Chinese stir-fry.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Healthy mushroom recipes
Calories: 91
Ingredients Method Notes

Ingredients
  

  • ½ tsp cornstarch + 1 tbsp water
  • 1 lb Napa cabbage leaves separated
  • 1 tbsp neutral oil
  • 1 tbsp Shaoxing wine
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp fresh ginger minced
  • 1 tsp light soy sauce
  • 2 scallions sliced (whites/greens separated)
  • 2 tbsp fermented black beans rinsed & minced
  • 3 cloves garlic minced
  • 8 oz fresh shiitake mushrooms sliced
  • Optional: sesame seeds

Method
 

  1. Prep Station → Separate cabbage leaves, slice mushrooms, mince beans/garlic/ginger—arrange everything within arm’s reach of your wok.
  2. Soak Mushrooms → If dried, rehydrate in warm water 10 min; squeeze dry and slice.
  3. Heat Wok → Blast over high flame until smoking; swirl in neutral oil to coat.
  4. Black Bean Sizzle → Toss in minced black beans and scallion whites—stir-fry 20 seconds until aromatic.
  5. Mushroom Moment → Add shiitakes; spread in one layer and let sear 1 minute undisturbed.
  6. Aroma Boost → Push mushrooms aside; add garlic and ginger—stir-fry 15 seconds until golden.
  7. Cabbage Cascade → Layer Napa leaves starting with thick cores; toss 1 minute until bright green.
  8. Sauce Splash → Drizzle Shaoxing wine around edges; add oyster sauce and soy—toss to coat.
  9. Glossy Finish → Stir cornstarch slurry; pour in and toss 30 seconds until sauce clings silkily.
  10. Fresh Crown → Remove from heat; scatter scallion greens and optional sesame seeds—serve immediately.

Notes

  • Rinse black beans to control saltiness.
  • Napa cores take longer—add first.
  • Cornstarch slurry creates restaurant gloss.
  • Vegan oyster sauce keeps it plant-based.