Steamed Cabbage with Garlic Mushrooms in a Rice Cooker

Ingredients (for 1-2 servings) Main: 1/4 head of cabbage, 1 pack of Shimeji mushrooms (or shiitake/enoki mushrooms) Seasoning: 3-4 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil/olive oil, a pinch of black pepper Instructions 1. Prepare ingredients: Wash and cut cabbage into large chunks, arrange at the bottom of a deep dish. Remove the roots from Shimeji mushrooms, tear them apart, and place on top of the cabbage. 2. Mix the sauce: Combine minced garlic, soy sauce, oyster sauce, sesame oil, and a pinch of black pepper. Drizzle over the mushrooms and cabbage. 3. Steam in the rice cooker: Add 1/2 cup of water to the outer pot (steam for approx. 10-12 minutes). Place the steaming rack and the dish inside, then press the cook button. 4. Serve: After the cooking cycle is complete, wait 2 minutes, then open the lid and gently mix with chopsticks before serving. Tips for a delicious meal If you have goji berries or ginger slivers on hand, you can add them to steam together for a more layered flavor! The concentrated vegetable broth from steaming is very sweet and perfect for mixing with rice or making rice soup. This rice cooker steamed cabbage with garlic mushrooms requires no supervision. Just chop the ingredients, put them in the rice cooker, and it's ready in 15 minutes with no oil smoke!