Napa Cabbage Stir-Fry
This easy Japanese-style Napa Cabbage Stir-Fry makes a quick vegetable side or main dish. Here, I bring umami to this tender and sweet Asian cabbage with savory smoked bacon and shiitake mushrooms. It's a delicious combination! {Vegetarian adaptable}
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ head napa cabbage ((1 lb, 454 g, including the core))
- 3 shiitake mushrooms
- 3 slices applewood smoked bacon
- 2 tsp neutral oil ((for stir-frying, if needed))
- ¼ tsp Diamond Crystal kosher salt ((divided))
- ⅛ tsp freshly ground black pepper
- 2 tsp soy sauce
- Japanese sansho pepper ((optional))
Instructions
- 1
Gather all the ingredients.
- 2
To Prepare the Ingredients
- 3
Cut ¼ head napa cabbage crosswise into pieces 2 inches (5 cm) long, and then cut the tough, thick pieces in half or thirds lengthwise.
- 4
Cut off and discard the stems of 3 shiitake mushrooms. Thinly slice the shiitake caps.
- 5
Cut 3 slices applewood smoked bacon into strips ½ inch (1.3 cm) wide.
- 6
To Stir-Fry
- 7
Heat an ungreased large frying pan on medium-high heat. Once it’s hot, add the bacon and stir-fry.
- 8
Cook until the bacon fat has rendered. I added 2 tsp neutral oil to coat the bottom of my well-seasoned carbon steel pan as there wasn‘t enough rendered fat.
- 9
Add the tough, thick pieces of napa cabbage. Sprinkle with half of the ¼ tsp Diamond Crystal kosher salt.
- 10
Stir to mix and cook, covered, on medium-low heat for 2 minutes.
- 11
Open the lid and stir. Add the shiitake and the tender, leafy pieces of the napa cabbage.
- 12
Sprinkle with the rest of the salt and stir to mix.
- 13
Cook, covered, for 3–4 minutes. Open the lid and see if the tough napa cabbage pieces are cooked through.
- 14
If not, cover and continue to cook for 1–2 minutes. Stir to make sure the napa cabbage is crisp-tender and evenly cooked.
- 15
Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce. Stir to mix.
- 16
Transfer the Napa Cabbage Stir-Fry to a large plate. I sprinkle my stir-fry with freshly ground Japanese sansho pepper (optional) to enjoy.
- 17
To Store
- 18
You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.