1 tablespoon canola oil
4 ounces white button, cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced (I used a few pinches of crushed red pepper flakes)
6 cloves garlic, minced
one 3-inch lump ginger, grated
1 to 3 limes, zested and juiced
8 cups broth (chicken, turkey or vegetable)
½ cup jasmine rice
2 tablespoons soy sauce, plus more to serve
½ small head napa cabbage, cut in half and thinly sliced
chili garlic sauce or kimchi, to serve
Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger, and cook for about 5 minutes or until fragrant and slightly softened.
Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.
Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.