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.
If you use green cabbage, please use shredded green cabbage for stir-frying.
In the photos, I pair the cabbage stir-fry with seared shrimp. It’s totally optional. You can swap it for grilled chicken, pork, steak, or fish or serve the cabbage as a stand alone simple side dish.
Please note that I do not count oil, salt, pepper, or stock/broth as part of the ingredients because they are basic pantry essentials. The goal is to keep the list minimum and I hope to inspire you to make delicious meals at home.