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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 Napa cabbage
- 200 g mushrooms (button mushrooms, shiitake mushrooms etc.)
- 1 clove garlic
- 25 ml soy sauce
- 25 ml Chinkiang vinegar (or rice vinegar)
- 1 tsp sesame oil
- 1 tbsp 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.)
- 150 g rice
Instructions
- 1
Start by cooking the rice if you wish to serve this dish with rice.
- 2
Soak the dried chillies in cold water for 15 minutes. Then drain them.
- 3
Wash the napa cabbage and chop it roughly. Cut the mushrooms into thin strips. Chop the garlic.
- 4
In a small bowl, mix the soy sauce, Xingxiang vinegar, sesame oil and oyster sauce.
- 5
Heat a little oil in a frying pan or wok, add the garlic and dried chillies. Sauté for 1 minute.
- 6
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.
- 7
Serve with rice.