Napa Cabbage Stir-Fry
User Reviews
4.7
Napa Cabbage Stir-Fry
Description
This recipe combines napa cabbage cut into manageable pieces with thinly sliced shiitake mushrooms and applewood smoked bacon strips. The bacon is first stir-fried to render fat, which flavors the dish and helps cook the vegetables. Tougher cabbage stems are cooked first with a portion of kosher salt to draw out moisture and soften them.
Adding the shiitake and leafy cabbage pieces later ensures some crunch remains. Soy sauce seasons the stir-fry, bringing slight saltiness and umami, while a touch of black pepper adds subtle heat. This method yields a balanced texture of tender cabbage, chewy mushrooms, and crisp bacon.
The stir-fry can be served with a sprinkle of sansho pepper for an optional aromatic note. It works well as a vegetable side or light meal addition, pairing nicely with steamed rice or noodles.
Ingredients
- ¼ head Napa cabbage (1 lb, 454 g, including the core)
- 3 shiitake mushrooms (1.8 oz, 50 g; or substitute other types of mushrooms or carrots and onion, or skip altogether)
- 3 lices Bacon 4 oz, 113 g; bacon adds protein, a savory flavor, and dimensional texture; or substitute shrimp, tofu, or seitan; skip for vegan/vegetarian, applewood smoked
- 2 tsp neutral oil (for stir-frying, if needed)
- ¼ tsp kosher salt divided, Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
- 2 tsp soy sauce
For Serving
- sansho pepper optional, Japanese
Instructions
- Gather all the ingredients.
To Prepare the Ingredients
- Cut ¼ head napa cabbage crosswise into pieces 2 inches (5 cm) long, and then cut the tough, thick pieces in half or thirds lengthwise.
- Cut off and discard the stems of 3 shiitake mushrooms. Thinly slice the shiitake caps.
- Cut 3 slices applewood smoked bacon into strips ½ inch (1.3 cm) wide.
To Stir-Fry
- Heat an ungreased large frying pan on medium-high heat. Once it’s hot, add the bacon and stir-fry.
- Cook until the bacon fat has rendered. I added 2 tsp neutral oil to coat the bottom of my well-seasoned carbon steel pan as there wasn‘t enough rendered fat.
- Add the tough, thick pieces of napa cabbage. Sprinkle with half of the ¼ tsp Diamond Crystal kosher salt.
- Stir to mix and cook, covered, on medium-low heat for 2 minutes.
- Open the lid and stir. Add the shiitake and the tender, leafy pieces of the napa cabbage.
- Sprinkle with the rest of the salt and stir to mix.
- Cook, covered, for 3–4 minutes. Open the lid and see if the tough napa cabbage pieces are cooked through.
- If not, cover and continue to cook for 1–2 minutes. Stir to make sure the napa cabbage is crisp-tender and evenly cooked.
- Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce. Stir to mix.
- Transfer the Napa Cabbage Stir-Fry to a large plate. I sprinkle my stir-fry with freshly ground Japanese sansho pepper (optional) to enjoy.
To Store
- You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 428mg | 18% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 31mg | 34% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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