Total Time: 30 minutes
Servings: 2
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  • ¼ cup roasted peanuts coarsely chopped
  • 2 Tbsp. vegetable oil Divided
  • 16 oz. mushrooms sliced
  • 3 each scallions thinly sliced (separate tops from bottoms)
  • 2 cloves garlic grated
  • 1 1 inch piece ginger peeled and grated
  • 1 medium shallot thinly sliced
  • 1 each red chile (red jalapeno, Fresno, etc) Thinly sliced
  • 1 Tablespoon fish sauce
  • 1 head green cabbage
  • 1 each lime cut into wedges, for serving


  • 1/2 cup jasmine rice
  • 3/4 cup water


  • Prepare the jasmine rice. Add the rice, water, and a large pinch of salt to a small pot. Bring to a boil, stir well, then reduce heat to low. Simmer for 15 minutes, then take off heat. Leave pot lid on after cooking so it continues to steam. 
  • Heat 1 Tbsp. oil in a large pan (nonstick if you have it) over medium-high, until shimmering. Add mushrooms and cook, tossing occasionally until golden brown all over, about 9 minutes.
  • Add white bottoms green onion, shallot, garlic, and ginger, followed by remaining 1 Tbsp. oil, and cook, stirring often, until softened and fragrant, about 2 minutes. Season with salt to taste. Remove from heat;
  • Mix in green tops, chile, fish sauce, and half of peanuts. Taste and season with more salt if needed.
  • Transfer the mixture to a large bowl. Serve with cabbage leaves, lime wedges, rice, and remaining peanuts.


Calories: 520 kcal | Carbohydrates: 56 g