Warm Shitake Slaw

Tamari and shitake mushrooms give Savoy or napa slaw accented with lime juice an Asian taste. Serve with Pork Tenderloin with Plum Barbecue Sauce and Lime and Green Onion Rice.


  • 3 tablespoons vegetable oil
  • 1/2 pound shitake mushrooms, stemmed and thinly sliced
  • 3-4 cloves garlic, finely chopped
  • 3/4 pound Savoy or napa cabbage, shredded
  • 3 tablespoons Tamari (dark soy sauce)
  • Freshly ground black pepper
  • Juice of 1 lime
  • Toasted sesame seeds, for garnish (sold already toasted in large shaker jars on Asian foods aisle at the market)


Heat the oil in large skillet over high heat. Add the mushrooms and stir fry for 1 minute. Add the garlic and cabbage and stir fry for 2-3 minutes more. Stir in the Tamari, black pepper, lime juice and the toasted sesame seeds. Transfer to a serving bowl and serve.

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