Stired-Fried Napa Cabbage

This is another very homely dish from with very basic ingredients. 

This is the first time I tried napa cabbage - not bad very sweet. 

(Serves 2-3)

- 1/4 head (about 300g) of napa cabbage
- 1 tbsp cooking oil
- 3 slices ginger, stacked together and sliced thinly
- 4 cloves garlic, peeled and finely chopped
- 150g enoki mushrooms (enokitake), ends trimmed
Sauce (A)

- 50ml hot water
- 1 tsp light soy sauce
- 1/2 tsp fish sauce (if not using this, add a bit more light soy sauce)
- 1/2 tbsp Chinese wine


1. Slice and separate cabbages leaves from the white stem portion. Tear leaves to smaller pieces. Slice the stem portion to 3 cm length at a slant angle.

2. Heat oil in wok, and saute the garlic and ginger until fragrant.

3. Add cabbage stems and stir fry for a minute or two until the stems start to soften.

4. Add cabbage leaves, enoki mushrooms and sauce (A). Cover and let it simmer for a few minutes until the cabbage is tender and the liquid is greatly reduced.


  1. Delicious and healthy! I can eat this everyday :)

  2. Looks delicious! I love napa cabbage, they are really sweet and delicious! Have a lovely day!

  3. Hope u like it... wah u have so much sauce, but can drizzle the rice :p

  4. yeah, these cabbages are quite sweet and quicker to soft. I use them for soups.

  5. Now I know another dish to cook with those enoki mushroom! thanks for sharing.

  6. Sonia - yes, and tasty.

    Anncoo - I have cooked this 3 times - that goes to show its nice.

    Kitchen Flavours - agree, very sweet cabbage.

    Noobcook - yeah, love it that's the reason I have had 3 times liao.

    lena - yes, next time I shall try it on soup.

    edith - thanks, we all share and learn from each other.

  7. Yes, I like favourite. I would eat a big bowl! :D

  8. MaryMoh - Yes, am beginning to like this too.

    Gloria - thank you.


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