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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.
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Prep Time 10 mins
Cook Time 10 mins
Course Main course
Cuisine Asian
Servings 2
Calories 367 kcal


  • 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


  • 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.


Calories: 367kcalCarbohydrates: 73gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 982mgPotassium: 987mgFiber: 5gSugar: 6gVitamin A: 864IUVitamin C: 63mgCalcium: 208mgIron: 2mg
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