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    Japanese Cookbook

    Napa Cabbage Stir-Fry

    Bacon
    Meat
    Pork
    Side Dish
    Stir Fry
    Vegetable
    ​

    4 servings

    porcje

    10 minutes

    czas aktywny

    20 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    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)

    Wskazówki

    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.

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    143 kcal

    Tłuszcz Całkowity

    12 g

    Tłuszcz Nasycony

    4 g

    Tłuszcz Nienasycony

    7 g

    Tłuszcz Trans

    0.04 g

    Cholesterol

    19 mg

    Sód

    428 mg

    Węglowodany Całkowite

    5 g

    Błonnik Pokarmowy

    2 g

    Cukry Całkowite

    2 g

    Białko

    5 g

    4 servings

    porcje

    10 minutes

    czas aktywny

    20 minutes

    całkowity czas
    Zacznij Gotować

    Gotowy, aby zacząć gotować?

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    Składniki

    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)

    Wskazówki

    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.