Japanese Cookbook

Napa Cabbage Stir-Fry

Name: Napa Cabbage Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Stir Fry
Ingredients: ¼ head napa cabbage (1 lb, 454 g, including the core) 1 454; 3 shiitake mushrooms (1.8 oz, 50 g; or substitute other types of mushrooms or carrots and onion, or skip altogether) 1.8 50; 3 slices applewood smoked bacon (4 oz, 113 g; bacon adds protein, a savory flavor, and dimensional texture; or substitute shrimp, tofu, or seitan; skip for vegan/vegetarian) 4 113; 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)

4 servings

분량

10 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

¼ head napa cabbage (1 lb, 454 g, including the core) 1 454

3 shiitake mushrooms (1.8 oz, 50 g; or substitute other types of mushrooms or carrots and onion, or skip altogether) 1.8 50

3 slices applewood smoked bacon (4 oz, 113 g; bacon adds protein, a savory flavor, and dimensional texture; or substitute shrimp, tofu, or seitan; skip for vegan/vegetarian) 4 113

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)

방향

Gather all the ingredients.

To Prepare the Ingredients

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.

Cut off and discard the stems of 3 shiitake mushrooms. Thinly slice the shiitake caps.

Cut 3 slices applewood smoked bacon into strips ½ inch (1.3 cm) wide.

To Stir-Fry

Heat an ungreased large frying pan on medium-high heat. Once it’s hot, add the bacon and stir-fry.

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.

Add the tough, thick pieces of napa cabbage. Sprinkle with half of the ¼ tsp Diamond Crystal kosher salt.

Stir to mix and cook, covered, on medium-low heat for 2 minutes.

Open the lid and stir. Add the shiitake and the tender, leafy pieces of the napa cabbage.

Sprinkle with the rest of the salt and stir to mix.

Cook, covered, for 3–4 minutes. Open the lid and see if the tough napa cabbage pieces are cooked through.

If not, cover and continue to cook for 1–2 minutes. Stir to make sure the napa cabbage is crisp-tender and evenly cooked.

Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce. Stir to mix.

Transfer the Napa Cabbage Stir-Fry to a large plate. I sprinkle my stir-fry with freshly ground Japanese sansho pepper (optional) to enjoy.

To Store

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.

영양 정보

1회 제공량

칼로리

143 kcal

지방 전체

12 g

포화 지방

4 g

불포화 지방

7 g

트랜스 지방

0.04 g

콜레스테롤

19 mg

나트륨

428 mg

탄수화물 전체

5 g

식이섬유

2 g

총 당류

2 g

단백질

5 g