Servings: 2

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Wilted Cabbage Salad


1 .5-ounce package Frieda’s Dried Oyster Mushrooms, rehydrated according to package directions
Sesame oil or peanut oil for stir-frying
1/2 cup sliced bamboo shoots
1/2 cup fresh bean sprouts
3 cups Frieda’s Napa Cabbage(Chinese cabbage), chopped
1/3 of a Frieda’s Hothouse Cucumber, thinly sliced
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon sesame seeds
2 hard-cooked eggs, chopped


Drain and chop mushrooms; set aside. Heat oil in a wok or skillet till hot; add bamboo shoots and bean sprouts; stir-fry 1 minute. Add chopped cabbage, hothouse cucumber slices, and chopped mushrooms along with the soy sauce, lemon juice, water, and sesame seeds; toss to coat well. Cover wok; allow to steam for 3 to 5 minutes or till cabbage is wilted and mixture is hot. Sprinkle hard-cooked egg on top; serve at once.