Napa Cabbage and Mushroom Stir-Fry

Stir-fried napa cabbage with mushrooms

Napa (sometimes spelled nappa) cabbage, a variety common to Asian cuisines, quickly becomes tasty and tender in a simple stir-fry with mushrooms. This is compatible with Asian rice, noodle, and tofu dishes. Photos by Evan Atlas.

  • 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 (baby bella) mushrooms, cleaned and cut in half
  • A good handful of stemmed and sliced shiitake mushrooms, optional
  • 2 to 3 scallions, green parts only, sliced
  • Salt (or soy sauce or Bragg liquid aminos) 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 ((or soy sauce or Bragg liquid aminos) and pepper, and serve.

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

Stir-fried napa cabbage with mushrooms


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