Braised Shiitake and Napa Cabbage with Ginger Soy Reduction

Chinese · Winter · 210 min · Serves 4 · By Lesapor Test Kitchen

This dish brings together the earthy depth of shiitake mushrooms and the sweetness of napa cabbage, harmonized with a ginger soy reduction. Allowing the flavors to meld overnight enhances its complexity, making it an ideal make-ahead meal for busy winter evenings.

Ingredients

• 2 tablespoons sesame oil
• 1 1/2 pounds napa cabbage, chopped
• 10 ounces fresh shiitake mushrooms, stems removed and caps sliced
• 3 tablespoons fresh ginger, finely minced
• 1/4 cup light soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon dark soy sauce
• 1/4 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced
• Flaky sea salt, to taste

Method

1. Heat the sesame oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the minced ginger and cook for about 2 minutes until fragrant, stirring frequently to avoid burning.
3. Increase the heat to medium-high and add the shiitake mushrooms. Sauté for about 5 minutes until softened.
4. Add the chopped napa cabbage to the pot and cook, stirring occasionally, until the cabbage begins to wilt, about 10 minutes.
5. Pour in the light soy sauce, rice vinegar, dark soy sauce, and vegetable broth. Stir to combine.
6. Reduce the heat to low. Cover and let the mixture braise for about 1 hour, stirring occasionally.
7. After an hour, uncover the pot and increase heat to medium. Add the cornstarch slurry, stirring constantly until the sauce thickens, about 2 to 3 minutes.
8. Adjust seasoning with flaky sea salt to taste. Stir in the sliced green onions just before serving.
9. Allow the dish to cool completely if making ahead. Store in an airtight container in the refrigerator overnight. Reheat gently before serving to enjoy fully developed flavors.