This classic Chinese recipe is so quick and easy to make any night of the week. It is so versatile too you can really clean out the fridge with this one. We used cabbage for the B vitamins, mushrooms for their vitamin D, and bean sprouts for vitamins C and K, but you can add carrots, kale, and/or zucchini.
It is traditionally served with a thick gravy sauce, which really brings the dish together.
We love it over rice and you can serve extra veggies like sauteed bok choy if you want more filler.