Napa Cabbage and Mushroom Stir-Fry

Napa cabbage is a leafier relative of bok choy. It’s quick and delicious in a stir-fry with mushrooms. This is compatible with Asian rice, noodle, and tofu dishes. 

• 1 tablespoon dark sesame oil
• 1/4 cup dry white wine
• 1 medium head napa cabbage, leaves halved
  lengthwise and thinly sliced
• 8 to 10 ounces cremini or baby bella mushrooms,
  cleaned and cut in half
• A good handful of stemmed shiitake mushrooms,
  sliced (optional)
• 2 to 3 scallions, green parts only, sliced
• Salt and freshly ground pepper to taste

Heat the oil and wine in a stir-fry pan. Add the cabbage, mushrooms, and scallions. Stir-fry over medium-high heat until the cabbage is tender-crisp and the mushrooms tender, about 6 to 8 minutes.

Season with salt and pepper, and serve.

Variation: Make this dish with a small head of thinly shredded savoy cabbage in place of the napa.

• Here are more recipes for easy vegetable stir-fries. 
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