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Stir-fried Napa Cabbage
This is a simple stir-fried 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. At my mother’s kitchen, where she mainly cooks Chinese food, she had with just about 10 ingredients in her pantry (namely soy sauces, oyster sauce, Chinese wine, salt, oil, ginger, garlic, sugar and 5 spice powder). It’s really a feat to me, as I have countless bottles of sauces, condiments and seasonings :P
See Also:
- Stir-fry Cabbage Outer Leaves Recipe
- Stir-fry Beef & Cabbage Platter Recipe
- More Napa Cabbage Recipes
With these humble ingredients, she created magic in the kitchen and cooked a vast repertoire of dishes. So this recipe will be a reminder to me 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.
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:
- 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.
- Heat oil in wok, stir fry garlic and ginger until fragrant.
- Add the non-leafy cabbage (white portion) for a minute or two until they start to soften.
- Add cabbage leaves, enoki mushrooms and Seasonings (A). Cover and let everything simmer for a few minutes until the cabbage is tender.
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.
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
Hi, I tried this but why mine got so much water? I didnt simmer long enough. Thanks for sharing – its a nice dish.
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
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
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
Is napa cabbage also known as wongbok?
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.
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Thanks! When do you add water and seasonings?
at step 4 – “Seasonings (A)”
Hi there,
I need to use up my Nappa Cabbage and Enoki mushrooms. I wanted to make a hot pot but it will be too much for one person so I am looking for recipes to use my veggies. I live in an isolated area and won’t have Chinese wine but would sake do? or another ingredient?