Sauteed Napa Cabbage with Shiitake Mushrooms Recipe
This Sauteed Napa Cabbage with Shiitake recipe is a quick and flavorful dish that highlights the natural sweetness of napa cabbage and earthy shiitake mushrooms. Perfectly stir-fried with garlic, ginger, and a savory shiitake mushroom seasoning, it creates a delightful balance of textures and tastes enhanced by a glossy, thickened sauce. Ideal as a side dish or light main, it’s simple to prepare in about 25 minutes and serves four.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Vegetables
- 25 oz Napa cabbage (half of one medium)
- 4 oz Shiitake mushrooms (sliced, fresh or rehydrated dried, about 4 large caps)
Aromatics
- 0.2 oz Ginger (finely minced, about half of one thumb)
- 0.8 oz Garlic (finely minced, 4 large cloves)
Seasonings and Oils
- 2 tsp Tapioca starch
- 2 tbsp Chicken stock (or water)
- 1.5 - 2.5 tbsp Avocado oil (or olive oil)
- ½ + ¼ tsp Coarse sea salt (or to taste)
- 1 tsp Takii shiitake mushroom seasoning (or chicken bouillon)
- Drizzle Toasted sesame oil
Instructions
- Slice and prepare napa cabbage: Slice the napa cabbage lengthwise to halve it, then slice each half again to quarter it. Make a small angled cut to remove the core. Dice the cabbage stems into 1.5-inch sections and the leafy parts into 2.5-inch sections. Rinse the stems and leaves separately and set them aside to drain well.
- Prepare aromatics and slurry: Finely mince the ginger and garlic. Slice the shiitake mushrooms. In a small bowl, mix the tapioca starch with the chicken stock to create a slurry; set aside.
- Sauté the aromatics and cabbage stems: Heat a large 12-inch sauté pan over medium heat until warm. Add 1.5 tablespoons of oil, swirl to coat, then add the minced ginger and garlic. Sauté briefly for about 5 seconds until fragrant, then add the cabbage stems. Increase heat to medium-high and stir-fry the stems for 1 minute.
- Add shiitake mushrooms and cabbage leaves: Add the sliced shiitake mushrooms and ½ teaspoon salt to the pan. Continue sautéing for 1 minute, then add the leafy napa cabbage pieces. Stir-fry until the leaves soften and wilt, about 1 to 1.5 minutes. Season with the remaining ¼ teaspoon salt and the shiitake mushroom seasoning or chicken bouillon.
- Adjust oil if needed: If the pan looks dry or ingredients are sticking, add up to 1 more tablespoon of oil to aid stir-frying. The cabbage stems should become slightly translucent and tender but not mushy, while the leafy parts should just wilt.
- Add slurry to thicken sauce: Stir the tapioca starch slurry again, then pour it evenly into the pan. Continuously scoop and toss the ingredients for about 1 minute until the sauce thickens and coats the vegetables. Turn off the heat.
- Garnish and serve: Drizzle toasted sesame oil over the dish for added aroma and flavor. Taste and adjust salt if needed. Serve warm or at room temperature.
Notes
- If using dried shiitake mushrooms, rehydrate them in warm water before slicing.
- Adjust the amount of avocado or olive oil depending on your preference for richness and sautéing needs.
- Chicken stock can be substituted with vegetable stock or water for a milder flavor.
- The tapioca starch slurry acts as a natural thickener to give the dish a glossy finish.
- This dish pairs well with steamed rice or as a side to grilled meats and seafood.
