ChihYu Smith focuses on healthy, tasty, low-carb dishes and she recently discovered Takii and how a spoonful elevates all types of dishes. We’re impressed that she even took Takii with her on an international trip.
Check out her page for the full recipe, additional photos, and nutrition info.
Recipe & photos credit: ChihYu Smith | I Heart Umami
Original post: https://iheartumami.com/sauteed-cabbage/
Serve 2 people
1.5 lbs. Green cabbage (about a quarter of one whole cabbage)
1.25-1.5 tsp Takii shiitake seasoning powder
2 tbsp avocado oil
½ -1 tbsp chicken or vegetable stock or water
Remove the core of the cabbage and dice it to bite sizes. They don’t need to be in uniform shape. I found that if you dice the stem parts slightly smaller than the leafy parts the cabbage get cooked more evenly.
Rinse the cabbage and set it aside to drain well.
Preheat a 12-inch saute skillet or wok over medium-heat until it’s too hot to place your palm near the surface, about 2-3 inches away. Add oil and swirl it around. If the skillet becomes too smoky that means your skillet is overheated. Simply set it aside to let cool for a few seconds before putting it back to the heat source again.
Add cabbage, be careful of the splatter. Saute the cabbage over high heat. Keep scooping and tossing frequently for about 3 minutes.
Sprinkle with shiitake powder and keep sauteing the cabbage for 1 minute. Add stock and saute for 1 additional minute. The cabbage should be tender yet crisp.
Off heat. Taste and see if you’d like to add more shiitake powder. Serve warm or at room temperature over a large plate.
Note:
In the photos, I pair the cabbage stir-fry with seared shrimp. It’s totally optional and you can swap it for grilled chicken, pork, steak, or fish.