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Stir-fried Napa Cabbage

   

Stir-fried Napa Cabbage

Check Out: Cabbage with Eggs Recipe

This is a simple napa cabbage recipe without excessive seasonings, so that one can taste the natural sweetness of the cabbage. The seasonings are what one can easily find in a typical Asian kitchen. It made me remember my mother’s kitchen, where she constantly worked with just about 10 ingredients (namely soy sauces, oyster sauce, Chinese wine, salt, oil, ginger, garlic, sugar and 5 spice powder). With these humble ingredients, she created magic in the kitchen and cooked a vast repertoire of dishes. So I always try to keep a recipe as simple as possible, both in terms of method and ingredients, so as not to unnecessarily complicate the cooking process or flavours.

Stir-fried Napa Cabbage Recipe

This is a simple cabbage stir-fry recipe without excessive seasonings, so that one can taste the natural sweetness of the cabbage.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

  • 300g napa cabbage
  • 1 tbsp cooking oil
  • 3 slices ginger sliced to thin shreads
  • 4 cloves garlic peeled and finely chopped
  • 150g enoki mushrooms ends trimmed

(A) Seasonings

  • 1/4 cup water
  • 1 tsp light soy sauce
  • 1/2 tsp fish sauce (if not using this, use additional 1/2 light soy sauce)
  • 1/2 tbsp Chinese wine

Directions

  1. Slice and separate cabbages leaves from the white stem portion. Tear leaves to smaller pieces. Slice the stem portion to 3 cm length at a slant angle.
  2. Heat oil in wok, stir fry garlic and ginger until fragrant.
  3. Add the non-leafy cabbage (white portion) for a minute or two until they start to soften.
  4. Add cabbage leaves, enoki mushrooms and (A). Cover and let everything simmer for a few minutes until the cabbage is tender.
                                           

Leave a Comment





19 Responses to “Stir-fried Napa Cabbage”

  1. Chris — July 13, 2011 @ 9:45 am

    yeah, simple and homely dish. I used to see napa cabbage at supermarkets and have been wondering how to cook it. Will try it out – thanks for sharing.

    Reply

  2. mochachocolatarita — July 14, 2011 @ 9:23 am

    i loveee how napa cabbage would absorb any flavors that we put into our sauce :) and it added a bit of sweetness too. one of my all time favorite ingredients :D

    Reply

  3. Chris — July 19, 2011 @ 2:11 pm

    Hi, I tried this but why mine got so much water? I didnt simmer long enough. Thanks for sharing – its a nice dish.

    Reply

    • wiffy replied: — July 20th, 2011 @ 7:05 pm

      Glad u find it nice. I just cooked it again today … not much water leh… did u use 1/4 cup? The cup used to measure rice :p

      Reply

      • Chris replied: — July 21st, 2011 @ 1:34 pm

        Oh… may be that is the cause and I also used 2 packets of the enoki mushrooms. I will try again following to the T. thanks

  4. Yummy Bakes — August 10, 2011 @ 2:10 pm

    Hi Wiffy

    I have posted my stired-fried napa cabbage. You may want to take a look and let me have your comments. Thanks for sharing – when I tried the second time, there wasnt’ so much water as this.
    http://yummykoh.blogspot.com/2011/08/stired-fried-napa-cabbage.html

    Reply

  5. Maryh — September 13, 2012 @ 6:31 pm

    Is napa cabbage also known as wongbok?

    Reply

    • wiffy replied: — September 20th, 2012 @ 2:54 pm

      some supermarkets label them interchangeably, while some say they aren’t the same. If you are looking for napa, look out for the paler and elongated leaves.

      Reply

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