This vegetarian version of a Thai-style larb uses a medley of mushrooms in place of more traditional minced meat. Sizzle them with shallots and lime, then wrap in cabbage leaves for a fun, hands-on dinner.
What You Get
Cooked brown rice
What You'll Need
Fish sauce or soy sauce
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Cut or tear the mushrooms into bite-size pieces. Trim the cabbage, separate the leaves, but leave them whole. Chop the shallots (you should have about ⅔ cup). Chop the jalapeño, if you want a kick. Pick the cilantro and mint leaves and toss the stems.
In a small bowl, combine the juice from ½ lime, 2 tablespoons fish sauce or soy sauce, and 1 teaspoon sugar, and stir until the sugar has dissolved. Cut the remaining lime into wedges for serving.
In a large wok or sauté pan over high heat, warm 2 tablespoons vegetable oil. Add the shallot and jalapeño and sauté until they start to brown, about 1 minute. Add the mushrooms and sauté until they release their liquid and brown, 8 minutes. Add the lime juice mixture and simmer until absorbed, 1 minute. Season to taste with salt.
Meanwhile, reheat the rice in the microwave until steamed through and warm, about 2 minutes.
Place the cabbage leaves on plates, and pile with the rice and mushroom larb. Scatter with the cilantro and mint leaves and serve warm, with the lime wedges for squeezing.