Stir-fried Mushrooms and Cabbage

Name: Stir-fried Mushrooms and Cabbage
Yield: 511 g
Ingredients: Grilled King Oyster Mushroom 240 servings; Perilla Oil 14 tablespoon; Fried Egg 92 sheets; Boiled Chicken Breast 50 g; Soy Sauce (Jin) 10 ml; Tuna Extract Sauce 10 ml; Pure Black Pepper 10 g; Low-Sugar Oyster Sauce 15 g; Raw Cabbage 70 g

657 kcal

#mushroom stir-fry #cabbage dish #vegetable side dish #easy recipe #diet meal #vegan recipe #low calorie #home-cooked #Korean cuisine #stir-fried vegetables

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Ingredients

Main ingredients

Grilled King Oyster Mushroom 3 servings
Perilla Oil 1 tablespoon
Fried Egg 2 sheets
Boiled Chicken Breast 50 g
Soy Sauce (Jin) 10 ml
Tuna Extract Sauce 10 ml
Pure Black Pepper 10 g
Low-Sugar Oyster Sauce 15 g
Raw Cabbage 70 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 52.4 g 31%

Protein 42.25 g 25%

Fat 33.15 g 44%

Serving size 511g

Cooking steps

1

Wash the cabbage and mushrooms thoroughly and cut them into bite-sized pieces.
2

Heat cooking oil in a pan over medium heat.
3

Add the cabbage and mushrooms to the pan and stir-fry.
4

Season with salt and pepper.
5

Continue stir-frying until the vegetables are softened.

Stir-fried Mushrooms and Cabbage

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