Mushroom, Cabbage, and Sardine Stir-Fry
Mushroom, Cabbage, and Sardine Stir-Fry
Ingredients
For the Stir-Fry
- 2 tablespoons olive oil
- 1 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 head green cabbage, medium, cored and thinly sliced
- 2 cans canned sardines in olive oil, 3.75 ounce each, drained
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
For Serving (Optional)
- as needed crusty bread
- as needed cooked rice
Instructions
- 1
Heat the olive oil in a large skillet or wok over medium-high heat.
⏱️ 2 min
- 2
Add the sliced yellow onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms have released their liquid and are tender.
⏱️ 7 min
- 4
Add the thinly sliced green cabbage to the skillet. Cook, stirring frequently, until the cabbage has wilted and is tender-crisp, about 5-8 minutes. If the pan seems dry, add a splash more olive oil.
⏱️ 8 min
- 5
Gently fold in the drained sardines. Cook for 1-2 minutes, just to warm them through. Be careful not to break them up too much if you prefer larger pieces.
⏱️ 2 min
- 6
Remove the skillet from the heat. Squeeze the fresh lemon juice over the stir-fry. Season with freshly ground black pepper and red pepper flakes, if using. Taste and adjust seasoning as needed.
⏱️ 1 min
- 7
Garnish generously with chopped fresh parsley before serving.
⏱️ 1 min
- 8
Serve immediately, perhaps with crusty bread or cooked rice on the side.
Kitchen Tools
Nutrition Facts (per serving)
Mushroom, Cabbage, and Sardine Stir-Fry
For the Stir-Fry
- 2 tablespoons olive oil
- 1 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 head green cabbage, medium, cored and thinly sliced
- 2 cans canned sardines in olive oil, 3.75 ounce each, drained
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
For Serving (Optional)
- as needed crusty bread
- as needed cooked rice
Instructions
- 1
Heat the olive oil in a large skillet or wok over medium-high heat.
⏱️ 2 min - 2
Add the sliced yellow onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms have released their liquid and are tender.
⏱️ 7 min - 4
Add the thinly sliced green cabbage to the skillet. Cook, stirring frequently, until the cabbage has wilted and is tender-crisp, about 5-8 minutes. If the pan seems dry, add a splash more olive oil.
⏱️ 8 min - 5
Gently fold in the drained sardines. Cook for 1-2 minutes, just to warm them through. Be careful not to break them up too much if you prefer larger pieces.
⏱️ 2 min - 6
Remove the skillet from the heat. Squeeze the fresh lemon juice over the stir-fry. Season with freshly ground black pepper and red pepper flakes, if using. Taste and adjust seasoning as needed.
⏱️ 1 min - 7
Garnish generously with chopped fresh parsley before serving.
⏱️ 1 min - 8
Serve immediately, perhaps with crusty bread or cooked rice on the side.