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Sesame Cabbage and Mushrooms

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1/2 cup)

We love the Chinese takeout feel of this speedy side, with meaty shiitakes, soy sauce, sesame, and crisp-tender stir-fried cabbage.

Ingredients

  • 2 1/2 tablespoons dark sesame oil, divided
  • 6 ounces shiitake mushroom caps, sliced
  • 4 cups thinly sliced napa cabbage
  • 1 tablespoon lower-sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup cilantro leaves
  • 2 tablespoons toasted sesame seeds

Nutrition Information

  • calories 125
  • fat 10.6 g
  • satfat 1.5 g
  • monofat 4.1 g
  • polyfat 4.5 g
  • protein 3 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 147 mg
  • calcium 68 mg

How to Make It

  1. Heat a large skillet over high heat. Add 2 tablespoons oil; swirl to coat. Add mushrooms; stir-fry 4 minutes or until browned. Add cabbage; cook 2 minutes. Remove pan from heat. Add remaining 1 1/2 teaspoons oil, soy sauce, and pepper; toss. Top with cilantro and sesame seeds.