Perilla Mushroom Cabbage Stir-fry

Name: Perilla Mushroom Cabbage Stir-fry
Yield: 264.5 g
Ingredients: Fresh Garlic 4.5 clove; Enoki Mushroom 70 g; Oyster Mushroom 70 g; Fresh Cabbage 70 g; Cold-Pressed Perilla Oil 8 ml; Perilla Powder 12 g; Water (Bottled) 15 ml; Saemine Kitchen Soup Soy Sauce 5 ml; MyNormal Mayonnaise 10 g

270 kcal

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Ingredients

Main ingredients

Fresh Garlic 1.5 clove
Enoki Mushroom 70 g
Oyster Mushroom 70 g
Fresh Cabbage 70 g

Seasonings/Sauce

Cold-Pressed Perilla Oil 8 ml
Perilla Powder 12 g
Water (Bottled) 15 ml
Saemine Kitchen Soup Soy Sauce 5 ml
MyNormal Mayonnaise 10 g

Nutrition summary

Carbohydrates 21.3 g 30%

Protein 9.12 g 13%

Fat 17.8 g 57%

Serving size 264.5g

Cooking steps

1

Cut cabbage and mushrooms into bite-sized pieces.
2

Prepare perilla powder and perilla oil.
3

Heat perilla oil in a pan and stir-fry the cabbage and mushrooms.
4

Season with salt.
5

Add perilla powder and stir-fry gently for a little longer while mixing.
6

Transfer the finished perilla mushroom cabbage to a plate.

Perilla Mushroom Cabbage Stir-fry

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