Ingredients
VEG
1 head sweetheart cabbage

300g mixed mushrooms

6 tablespoons dark soy sauce

4 tablespoons sesame oil

1 teaspoon white miso paste

CHILLI OIL TOPPING
8-10 thai basil leaves

4 garlic cloves

1 red chilli

1 spring onion

Half a lemongrass stalk

Drizzle of sesame oil

Sea salt

OPTIONAL EXTRAS
Sticky rice to serve

Sesame seeds to garnish
Method
1] Quarter cabbage head lengthways, ensuring leaves are still connected to the base to remain intact
2] Sear on high heat in an oiled large pan or cast iron skillet for 6-7 mins per side
3] Pour in 300ml water, place lid on pan & continue cooking until absorbed
4] In the meantime, tear mushrooms & place onto a baking tray without crowding
5] Whisk sesame oil, miso & soy sauce together & pour over mushrooms, toss to coat evenly
6] Roast for 10-12 minutes at 200c until crispy edges form [this may need slightly longer if your shreds are larger]
7] Add chilli, lemongrass, peeled garlic, torn basil & a pinch of salt to a mortar & crush until as smooth as possible
8] Heat a generous drizzle of sesame oil in a small saucepan & add the mixture along with finely sliced spring onion, fry for 3-4 minutes
9] Plate cabbage, top with crispy mushrooms & dollops of your chilli oil mixture & enjoy with optional rice