For a Malaysian Cabbage and Mushroom Rice Bowl with its savory umami from soy sauce, sesame oil, and cashews, plus a hint of ginger-garlic warmth, I'd pair it with a simple gin and tonic as the alcoholic option— just mix 50ml gin with tonic water over ice and add a lime wedge for a crisp, refreshing contrast that cuts through the richness without any fuss. For an alcohol-free choice, go with chilled coconut water straight from the carton or fresh if available; it's naturally sweet, hydrating, and cools the palate while complementing the dish's subtle Asian-inspired flavors, no prep needed beyond pouring.
Allergens:
Malaysian Cabbage and Mushroom Rice Bowl
Dive into this Malaysian Cabbage and Mushroom Rice Bowl from Cedric's kitchen—a plant-based powerhouse that turns humble leftovers into a flavor-packed lunch bursting with sesame-kissed veggies, crunchy cashews, and aromatic ginger-garlic vibes. Perfect for quick weeknights, it's low on carbon footprint but high on satisfaction, ready in under 40 minutes to wow your taste buds and the planet.
Servings 3
Calories 504kcal
Equipment
- Wok with lid
- Pot with lid
- cutting board
- knives
- garlic press
- Wooden spoon
- Measuring cup
Ingredients
- 240 g jasmine rice uncooked, rinsed
- 450 g Chinese cabbage shredded
- 150 g champignons sliced
- 150 g onion 1 medium, diced
- 15 g garlic 3 cloves, minced
- 10 g ginger fresh, grated
- 30 ml soy sauce
- 30 ml sesame oil roasted
- 30 g spring onions sliced
- 30 g cashews chopped
Instructions
- Rinse 240g jasmine rice under cold water until clear, then add to a pot with 480ml water, bring to a boil, reduce heat, cover, and simmer for 12 minutes until tender; fluff and set aside.
- While rice cooks, shred 450g Chinese cabbage into thin strips using a knife on the cutting board.
- Slice 150g champignons thinly.
- Dice 150g onion into small pieces.
- Mince 15g garlic using the garlic press.
- Grate 10g ginger finely.
- Slice 30g spring onions into thin rings.
- Chop 30g cashews roughly.
- Heat 30ml sesame oil in the wok over medium heat, add diced onion, minced garlic, and grated ginger; stir-fry for 2 minutes until fragrant.
- Add sliced champignons and shredded Chinese cabbage to the wok; stir-fry for 5 minutes until cabbage wilts.
- Pour in 30ml soy sauce and add chopped cashews; stir for another 3 minutes to combine flavors.
- Mix in cooked jasmine rice and sliced spring onions; stir-fry for 2 minutes to heat through.
Notes
Serving suggestions:
Serve hot in bowls, garnished with extra spring onions for freshness. Pair with a side of fresh cucumber slices for crunch and a cooling contrast.
- Gluten (from wheat in soy sauce)
- Soybeans (from soy sauce)
- Nuts, specifically cashews
- Sesame seeds (from sesame oil)
Emission Hotspots:
- The rice represent the recipe's primary carbon emission hotspot due to rice cultivation's methane-intensive paddy farming
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Choose seasonal vegetables: Using what's in season not only reduces the carbon footprint but also supports local agriculture and ensures peak freshness.
- Use up veggies: If you have vegetables in your fridge that are nearing their prime (like broccoli, or baby corn), add them to prevent waste and boost nutrition.
- Walk or bike to the supermarket and farmer's market to cut transportation emissions
- Cook the rice in a rice cooker (e.g. the Reishunger Digital Reiskocher) to save some energy
- Save the water used to rinse rice for watering plants. Rice water contains essential plant nutrients that can help support growth and development
- Your guinea pigs 🐹 may not be the biggest fan of cabbage, but they might eat a small amount of leftover leaves.