Mushroom Cabbage Rice Bowl

Steps

How to make it

Prep 8 min · Cook 12 min

1. Slice mushrooms 150 g; slice cabbage 180 g; mince 2 garlic cloves; portion 2 bowls cooked white rice into serving bowls.
2. Heat 1 tbsp olive oil in a skillet over medium heat; sauté garlic 30 seconds until fragrant.
3. Add mushrooms and cabbage; stir-fry over medium heat 3–4 minutes until slightly softened and mushroom moisture reduces.
4. Drizzle with 2 tsp soy sauce and a pinch of salt; stir-fry over high heat 1 minute to reduce juices.
5. Topping should look glossy with tender-crisp vegetables; spoon over rice and serve.

Tips & storage

Make it easier

• For thicker sauce, stir in 1 tsp cornstarch slurry.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Topping keeps 1 day refrigerated; reheat and pour over fresh rice.

Substitutions

Optional add-ins