Mushroom Larb in Cabbage Leaves Kit

What You Get

Mixed mushrooms

Green cabbage

Shallots

Jalapeño

Cilantro

Mint

Lime

Cooked brown rice

What You'll Need

Fish sauce or soy sauce

Sugar

Vegetable oil

Salt

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, about 2 minutes.

Step 5

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.