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Braised Cabbage with Shiitake Mushroom

Braised Cabbage with Shiitake Mushroom

This Braised Cabbage with Shiitake Mushroom is one of the simplest Taiwanese dishes to prepare. Much of the flavor comes from earthy dried shiitake mushrooms and oceanic dried shrimp, which complement the natural sweetness of napa cabbage.


Braised Cabbage with Shiitake Mushroom


  • 6 pieces dried shiitake mushrooms
  • 1 lb napa cabbage or wawa choy (baby napa), washed and ripped into bite-sized pieces
  • 1 tablespoon dried shrimp
  • 3 garlic cloves, minced
  • 1 cup reserved mushroom soaking water (can also use chicken stock or water)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon hondashi (optional)
  • 1/8 teaspoon white pepper
  • 1 tablespoon lard or Dong He Peanut Oil
  • 1 tablespoon rice wine (we use Taiwanese mi chiu 米酒)


  1. Soak the dried shiitake for about an hour (if in a rush, soak in boiling water for 30 minutes).
  2. In another bowl, soak the dried shrimp for 10 minutes, then drain and set aside.
  3. During this time, prep the garlic and napa cabbage.
  4. When the mushroom is done soaking, squeeze out the liquid and set aside. Also reserve 1 cup of the mushroom soaking water. Snip off the stems of each mushroom (you can keep the stems to add to stocks or braises for flavor). Thinly slice the mushrooms.
  5. In a wok, heat up the lard or peanut oil.
  6. Add in the garlic, mushroom, and shrimp. Gently stir fry for 5 minutes on medium heat until fragrant.
  7. Add in the napa or wawa choy and rice wine.
  8. Then add the reserved soaking water and seasoning (salt, hon dashi, white pepper). Toss to incorporate all the ingredients.
  9. Let steam on medium heat for 10-15 minutes, or until napa or wawa choy is as soft as you like.