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    Home » Recipes » Vegan Main Dishes

    Napa Cabbage and Mushroom Stir-Fry

    Published: Jul 17, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    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
    • ¼ 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

    • Here are more recipes for easy vegetable stir-fries. 
    • Explore more of VegKitchen's recipes for Cabbages and Lettuces - Beyond Salads!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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