Umami
Umami

Japanese Cookbook

Napa Cabbage Stir-Fry

4 servings

porties

10 minutes

actieve tijd

20 minutes

totale tijd

Ingrediënten

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)

Instructies

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.

Voedingswaarde

Portiegrootte

-

Calorieën

143 kcal

Totale vet

12 g

Verzadigd vet

4 g

Onverzadigd vet

7 g

Transvet

0.04 g

Cholesterol

19 mg

Natrium

428 mg

Totale koolhydraten

5 g

Voedingsvezels

2 g

Totale suikers

2 g

Eiwit

5 g

4 servings

porties

10 minutes

actieve tijd

20 minutes

totale tijd
Begin met koken

Klaar om te beginnen met koken?

Verzamel, pas aan en deel recepten met Umami. Voor iOS en Android.