The vegan recipe for Steamed Baby Cabbage with Sliced Mustard Tuber and Shiitake Mushrooms:

servings – 4


  • 4 heads baby Chinese Cabbage (cut in half lengthwise, blanch in boiling water until tender, remove and set aside)
  • 5 shiitake mushrooms (soaked in water until soft, cut into strips and set aside)
  • 100 g pickled mustard tuber (cut into strips, soaked in water for 10 minutes, remove and set aside)
  • 1 tsp tapioca starch or wheat starch
  • 3 tbsp vegetable oil
  • 1 ½ cup water


  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp sugar


  1. Arrange baby Chinese cabbage on a steaming plate.
  2. Heat vegetable oil, saute shiitake mushrooms and pickled mustard tuber strips over medium heat until fragrant.
  3. Add soy sauce and sesame oil; stir well.
  4. Add water, cover and simmer for 5 minutes.
  5. Add tapioca starch and sugar; stir well.
  6. Pour over the baby Chinese cabbage and steam over high heat for 15 minutes.
  7. Remove and serve.
  8. Enjoy!