Stir-fry Napa Cabbage with Button Mushrooms and Carrots
June 8, 2008 – 4:30 pm by wiffy
Stir fry Napa Cabbage with Button Mushrooms & Carrots
This is a quick and healthy vegetable dish, and fuss-free enough for busy nights 
Ingredients
(Serves 2)
200g Napa Cabbage, cut to 2 inch length
1/2 carrot, sliced thinly
100g button mushrooms, sliced
1 tbsp olive oil
1 tbsp garlic
Seasonings
1 tsp light soy sauce
1 tsp sesame oil
1/2 tsp Chinese rice wine (hua tiao jiu/shao hsing jiu)
Directions
In a wok, heat oil. Saute garlic till lightly browned. Stir fry carrot for one minute, then add the mushrooms and stir fry for another minute. Add the cabbage and cook for about 2 minutes, or till the leaves are softened. Add the seasonings, mix well and serve.
Another Photo
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Brief Info on Napa Cabbage
Napa Cabbage, also known as Chinese cabbage, Peking Cabbage & Celery Cabbage, is a vegetable that is rich in Vitamin C and other nutrients. If you think you are not familiar with this vegetable, it will probably ring a bell if you hear “kimchi”, as this is the cabbage which is used in most varieties of the famous Korean appetizer.
Napa cabbage has long, oblong-shaped leaves that are flat and wide. Napa has crispy, fibrous leaves, which is why it is often called “celery cabbage”. It is a mild and sweet favour, and is often used in stir frys in Asian wokking. Always store this vegetable in a plastic bag as it absorbs the flavors of the foods around it.
For some strange reason or another, some of the local supermakets in Singapore labeled this vegetable as “endives”, which do not seem like the correct name for this vegetable. Please correct me if I am wrong! 
Credits & further reading::
- Different varieties of napa cabbages
- Basic Info from About.com
- Wiki: Napa Cabbage
- Info from Melissa.com
This post is submitted to Weekend Herb Blogging, created by Kalyn’s Kitchen, and hosted by Maninas: Food Matters this week.
Tags: carrots, cheap, Mushrooms, quick, Stir Fry
Posted in Blog Events, Chinese, Mushrooms, Recipes, Stir Fry, Vegetarian, Veggies, WHB
10 Responses to “Stir-fry Napa Cabbage with Button Mushrooms and Carrots”
You are right, Wiffy. Napa is not endive at all. (Endive is typically bitter.) Love napa. The kind I get has very crinkly tight leaves and a nice crunch. Beautifully simple recipe…and lovely photos, of course.
By Susan on Jun 8, 2008
I love asian stirfries with bowl of steaming hot white rice. Picture looks fantastic . As usual u got me drooling like a dog!
By Joyce on Jun 8, 2008
Is the cooking wine you mention the same as shao hsing wine? That’s what I usually think of as Chinese cooking wine, but maybe there’s another kind? Thanks.
By Lydia (The Perfect Pantry) on Jun 8, 2008
Susan:: Thanks for the info and for clarifying the doubts I have!!
I wonder why our supermarkets label it wrongly though, hee
Joyce:: Hee, I have a very visual image of you in my mind now, drooling
Lydia:: If I am not mistaken, “shao hsing” & “hua tiao” wine are the same thing, called differently. Shao Hsing is actually a place in China where the wine is made
There is a popular brand here that’s called “Shao Hsing Hua Tiao Jiu” (Jiu = wine) Hope this helps!
By wiffy on Jun 8, 2008
I like simple stir fries like this. I like to add some tang hoon to soak up the gravy. I once made a huge pot, thinking I could have some leftovers for lunch the next day, but ate everything in one sitting!
By didally on Jun 8, 2008
Endives? Funny…
I think it’s a different veg.
Anyway, I like simple dishes like this.
By tigerfish on Jun 10, 2008
That stir-fry looks nice and fresh and tasty! I like the star shaped carrot slices.
By Kevin on Jun 11, 2008
This looks fabulous, love the star carrots. I’m very fond of this veggie.
By Kalyn on Jun 11, 2008
Love the starry carrot, so pretty and cute.
By Rasa Malaysia on Jun 27, 2008