Stir-Fried Napa Cabbage with Soy Sauce
Here is a recipe inspired by Asian cuisine: Stir-Fried Napa Cabbage with Soy Sauce . This recipe is very easy to make, perfect for a quick weeknight meal. Plus, this recipe is gluten-free, lactose-free and even vegan.
What is Napa cabbage?
Napa cabbage, also known as chinese cabbage or wombok cabbage, comes from China as its name suggests. It can be found in many Asian recipes, as a side dish or even as a condiment, for example in Kimchi, spicy fermented napa cabbage typical of Korean cuisine.
Its taste is relatively neutral, I advise you to season it well, as in the following recipe with a soy sauce.
Recipe for Stir-Fried Napa Cabbage with Soy Sauce
For 2 servings you need the following ingredients.
Ingredients
- 1/2 Napa cabbage
- 200 g mushrooms (button mushrooms, shiitake mushrooms etc.)
- 1 clove of garlic
- 25 ml of soy sauce
- 25 ml Xingxiang vinegar, or rice vinegar
- 1 teaspoon of sesame oil
- 1 tablespoon of oyster sauce*
- 10 dried chilies, whole
- Neutral oil
For a vegan version, you can replace the oyster sauce with a vegan oyster sauce made with seaweed and shiitake.
Side dish
- 150 g of rice
Preparation
Start by cooking the rice if you wish to serve this dish with rice.
Soak the dried chillies in cold water for 15 minutes. Then drain them.
Wash the napa cabbage and chop it roughly. Cut the mushrooms into thin strips. Chop the garlic.
In a small bowl, mix the soy sauce, Xingxiang vinegar, sesame oil and oyster sauce.
Heat a little oil in a frying pan or wok, add the garlic and dried chillies. Sauté for 1 minute.
Add the napa cabbage. Fry for 2 minutes, then add the mushrooms. Fry for 2 minutes until the cabbage and mushrooms are cooked. Add the sauce and fry for another minute.
Serve with rice.
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Stir-Fried Napa Cabbage with Soy Sauce
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Ingredients
- 1/2 Napa cabbage
- 200 g mushrooms button mushrooms, shiitake mushrooms etc.
- 1 clove of garlic
- 25 ml of soy sauce
- 25 ml Chinkiang vinegar or rice vinegar
- 1 teaspoon of sesame oil
- 1 tablespoon of oyster sauce*
- 10 dried chilies whole
- Neutral oil
- *For a vegan version you can replace the oyster sauce with a vegan oyster sauce made with seaweed and shiitake.
Side dish
- 150 g of rice
Instructions
- Start by cooking the rice if you wish to serve this dish with rice.
- Soak the dried chillies in cold water for 15 minutes. Then drain them.
- Wash the napa cabbage and chop it roughly. Cut the mushrooms into thin strips. Chop the garlic.
- In a small bowl, mix the soy sauce, Xingxiang vinegar, sesame oil and oyster sauce.
- Heat a little oil in a frying pan or wok, add the garlic and dried chillies. Sauté for 1 minute.
- Add the napa cabbage. Fry for 2 minutes, then add the mushrooms. Fry for 2 minutes until the cabbage and mushrooms are cooked. Add the sauce and fry for another minute.
- Serve with rice.
