Chinese cabbage, bean, shiitake mushroom and water chestnut stir-fry

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Preparation info

    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

Stir-fries and rice are a brilliant means of making a few vegetables and leftovers go a long way – but they are also a great way to cook very fresh vegetables very quickly Have the rice cooked before you even begin to cook the stir-fry.


  • cups of jasmine rice (or basmati)
  • 2 thumbs of ginger, peeled
  • handful of mint leaves, shredded
  • 200 ml thick plain yoghurt
  • 2 tablespoons avocado oil (or try groundnut or a refined vegetable oil)
  • handful of curry leaves
  • 4 garlic cloves, chopped
  • 1 chilli, chopped (more or less to taste)
  • 4 tablespoons pine nuts
  • 2 handfuls of fresh shiitake mushrooms, stems removed and discarded (or saved for vegetable stock) and caps sliced
  • large handful of beans, topped (I used yellow beans)
  • 6 tablespoons soy sauce
  • ½ large or 1 small Chinese cabbage, shredded
  • small tin of water chestnuts, drained, or 12 fresh ones, peeled, cut into discs
  • 2 teaspoons toasted sesame oil
  • 4 spring onions, sliced into 1cm lengths
  • large handful of basil leaves (regular or Thai basil), torn


Rinse the rice really well in a sieve and then put it in a pot with 3 cups (750 ml) of cold water. Thinly slice half the ginger and add to the rice, bring it to the boil, then put a lid on and cook on the lowest heat for 10 minutes. Turn the heat off, keep the lid on and leave for 10 minutes.

Mix the mint into the yoghurt with half a teaspoon of salt and put to one side.

When the rice is almost ready, heat the wok to a moderate heat and add the oil, curry leaves, garlic and chilli. Cook over a moderate heat for a few minutes, until the garlic begins to colour, stirring often. Add the nuts and shiitake mushrooms, and cook until the nuts begin to colour, stirring often. Add the beans and half the soy sauce, then turn the heat up and cook for a few minutes, tossing occasionally.

Turn the heat to full, then add the cabbage and water chestnuts, and begin to toss and mix until the beans are just cooked through and the cabbage is wilted. Add the remaining soy sauce and the sesame oil, together with the spring onions and basil, and cook for a further minute.

To Serve

Divide the rice between 4 warmed bowls and spoon the vegetables on top. Serve the minted yoghurt in a separate dish.