Adapted from a recipe in Gourmet. Serves 6.
For the dressing:
2 Tbsp lower-sodium soy sauce
2 Tbsp fresh lime juice
1 Tbsp rice vinegar
1 Tbsp grated peeled fresh ginger
1/4 tsp chili paste with garlic, or more to taste
2 tsp vegetable oil
1/2 lb fresh shiitake mushrooms, stems discarded, caps sliced
1/2 tsp salt
1 Tbsp agave nectar (or honey)
1 small Napa cabbage (approx 1-1/2 lbs), trimmed and sliced thin crosswise
1 medium red bell pepper, cut into thin strips
1 Asian pear or Bosc pear, cut into 1/4-inch julienne strips
2 scallions, sliced thin
1/2 cup packed fresh cilantro
In a shallow bowl, stir together dressing ingredients.
Heat the oil in a nonstick skillet, and add the mushrooms and salt. Cook, stirring frequently, until golden, about 3 minutes. Add the dressing, 1/4 cup water, and agave nectar, and bring to a boil. Remove skillet from heat and cool mixture for 10 minutes.
In a large bowl combine cabbage, bell pepper, pear, scallions, and cilantro. Add mushroom mixture and toss to coat.