I love the Chinese-takeout-feel of this speedy side dish.
Ingredients
- 2.5 tablespoons dark sesame oil , divided
- 6 ounces shiitake mushroom caps , sliced
- 4 cups thinly sliced napa cabbage
- 1 tablespoon reduced-sodium soy sauce
- 0.25 teaspoons freshly ground black pepper
- 0.25 cups cilantro leaves
- 2 tablespoons toasted sesame seeds
Instructions
-
1
Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes.
-
2
Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.
Nutrition Facts
Per serving
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