Ingredients:
- 1 large white cabbage, shredded
- 2 medium onions, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup broad beans, cooked and drained
- 1/2 cup unsalted peanuts
- 2 cups cooked white rice
- 1 tbsp Chinese 5-spice
- 1 cup vegetable stock
- 2 tbsp soy sauce
- 2 chopped chilies, to taste
- 1 tbsp sesame seed oil
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions:
- Begin by heating a large wok or skillet over medium-high heat. Drizzle in the sesame seed oil and wait for it to shimmer. Now, it's time to sizzle those onions! Add the onions and cook, stirring occasionally, for 4-5 minutes until softened and slightly golden.
- Next, toss in the shredded cabbage, mushrooms, and Chinese 5-spice. Give everything a good stir, making sure the veggies are coated with that magnificent spice blend.
- Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld and the cabbage to become tender-crisp.
- It's time to add the broad beans and peanuts to the party! Stir them in, letting them heat through and absorb the flavors of the dish.
- In a small bowl, combine the soy sauce and chopped chilies. Drizzle this fiery dressing over the stir-fry, ensuring everything is evenly coated.
- Now, for that tangy twist! Just before serving, stir in the fresh lemon juice, adding an extra dimension of flavor to this rockin' cabbage stir-fry.
- Serve your sensational Rockin' Cabbage Stir-Fry over a bed of fluffy white rice. Add salt and pepper to taste, and dig in!
And there you have it, my delightful foodie friends! A delicious, zesty, and satisfying cabbage stir-fry that's sure to keep you coming back for more. So, whip up this rockin' dish and enjoy the symphony of flavors that await you in this MeatFreeMay masterpiece!