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Stir-fried Napa Cabbage with Button Mushrooms and Carrots
Stir fry Napa Cabbage with Button Mushrooms & Carrots
This is a quick and healthy vegetable dish, and fuss-free enough for busy nights :D
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 garlicSeasonings
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.
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{ 12 comments… read them below or add one }
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. :up:
I love asian stirfries with bowl of steaming hot white rice. Picture looks fantastic . As usual u got me drooling like a dog! :P
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.
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 :| :D
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!
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! :D
Endives? Funny…
I think it’s a different veg.
Anyway, I like simple dishes like this.
That stir-fry looks nice and fresh and tasty! I like the star shaped carrot slices.
This looks fabulous, love the star carrots. I’m very fond of this veggie.
Love the starry carrot, so pretty and cute. :)
ladies, can i use the same method to cook chinese spinach? Help!
hi eveline, I haven’t tried this with spinach before but I don’t see why not. When I cook spinach (not the baby spinach type) I usually stir fry the stems for 1-2 minutes first before adding the spinach.
Hi, your picture is that of endives which has a slightly bitter taste. So the supermarkets have it correctly labelled. Nappa cabbage does not have so much leaves, more stems, longish and are tightly ‘wrapped’ like cabbage. It is also commonly known as Chinese cabbage or in Cantonese ‘wong ngah bak’.
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