Napa cabbage stir-fried with mushrooms is one of the tastiest and easiest vegetable dishes to whip up on a busy work-day night.
It’s fresh and healthy, requiring only five simple ingredients and takes only 15 minutes from start to finish.
Many Malaysians refer to Napa cabbage as Chinese cabbage. Originating from China, it goes by the name “da bai cai”.
Napa cabbage has a mild flavour. Its thick white stems have a crisp and crunchy texture while its leafy bits are soft and delicious.
For best results, use a wok for this stir fry. But if you don’t have one, a simple skillet will do.
Ingredients
- 3 cups (225 g) chopped Napa cabbage
- 113 g mushrooms
- 1 1/2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 teaspoon oyster sauce
Method
- Prepare the ingredients. Trim off the bottom part of the white stems and cut the Napa cabbage into horizontal pieces.
- Trim off the bottom part of the mushrooms.
- Heat up a wok or skillet on high heat. Add the cooking oil and stir fry the garlic until aromatic or light brown.
- Remove half the garlic and set aside.
- Add the Napa cabbage and mushroom, and stir fry for about one minute.
- Add the oyster sauce, stir to combine well.
- DO NOT overcook the cabbage. The white stems should retain a “crunchy” texture.
- Dish out and garnish the dish with the fried garlic saved from earlier. Serve immediately.
Tip: You may add shrimp or dried shrimp to this stir-fry after cooking the garlic.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.