We love the Chinese takeout feel of this speedy side, with meaty shiitakes, soy sauce, sesame, and crisp-tender stir-fried cabbage.
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
How to Make It
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.
This works well as a side dish to Asian-inspired main dishes but is somewhat lacking in flavor. I served it next to CL's Sesame-Soy Meatballs along with steamed jasmine rice and it was fine. But I probably won't make again.