Napa Cabbage Stir Fry – Chinese restaurant quality dish made easily at home in 10 minutes.
I’m always on the look for new ways to incorporate cabbage, one of the world’s healthiest foods, into my cooking. Napa Cabbage Stir Fry is one of my most favorite recipes. This is a kind of dish you can order in a Chinese restaurant. But it is so easy and quick to prepare that you can make it in your own kitchen whenever you like. You just need one pan (or skillet or wok), one head of Napa cabbage and about 10 minutes of your time.
You cook the cabbage in oil on a high heat. Add the soy sauce for the umami taste, 1-2 tablespoons rice wine (or vinegar), brown sugar, salt and pepper. Cook some more and in the end, drizzle with sesame oil and chives. Done!
What is a Napa cabbage?
Napa cabbage (Brassica rapa, variety pekinensis) is a type of Chinese cabbage (Chinese: 大白菜 da bai cai) originating from the Beijing region of China. It is mostly used in cousins of Southeast Asia, especially in Korea (Kimchi).
What does Napa cabbage look like?
It is oblong, tender ruffled edge, white to pale green cabbage variety with white ribs and green leaves. It is less pungent than other cabbage types.
Why is it called ‘Napa cabbage’?
The word “Napa” comes from regional Japanese, where Nappa (菜っ葉) refers to the leaves of any vegetable used as food.
Are Napa cabbage and Bok Choy the same?
No, they are not the same. Bok Choy has a darker shade of green and is more flavorful, while Napa is milder and sweeter.
Are Napa cabbage and Chinese cabbage the same?
There are a few different kinds of Chinese cabbage: Bok Choy, Pak Choy and Napa cabbage. Napa cabbage is the most popular one and it is often referred to as “Chinese cabbage”.
Can you eat Napa cabbage raw?
Yes, absolutely! It is perfectly sweet and crunchy for eating raw in salad and slaw.
How to cut Napa cabbage?
Cut the bottom off, then slice it into shreds. Or cut it into bite-sized pieces at a 30-degree angle.
Can Napa cabbage be cooked?
Yes, it can be cooked.
Can Napa cabbage be fried?
Yes, it can be stir-fried, like I did in this recipe (see below).
How long can Napa cabbage last?
Napa cabbage lasts about 1-3 days at room temperature (60 F, 15 C), or up to 2 weeks in the fridge (at 38 F, 3 C). Once cut, it should be used within 2-3 days.
How do you store Napa cabbage?
Store it in a covered plastic container or a whole head of cabbage wrapped with a cling film for up to 2 weeks in the fridge.
Can Napa cabbage be frozen?
Yes, it can. You can either freeze it raw, in wedges, leaves or shreds. Or it can be frozen cooked as well.
What is Napa cabbage substitute?
A good substitute would be a green cabbage (for kimchi, salads and stir-fry). Savoy cabbage and brussels sprouts can substitute it in cooked dishes, like soup or stew. Bok Choy will substitute it well in wok and stir-fry dishes.
What can I make with Napa cabbage?
Napa cabbage can be combined with numerous other ingredients like vegetables, meat, seafood, sauces and spices to produce a large variety of dishes with different flavors.
Besides this easy Napa Cabbage Stir-Fry (instructions below), there are many famous Napa cabbage recipes like: Napa cabbage slaw, Napa cabbage tofu stew, chicken and Napa cabbage saute, spicy Napa cabbage with shrimp, and, of course, traditional Korean Kimchi.
- 2 tsp sunflower oil or other neutral oil
- 1 head Napa cabbage, sliced into 1/2 inch pieces
- 1/4 cup water
- 1 Tbsp soy sauce
- 1-2 Tbsp rice wine or white wine
- 1/2 Tbsp brown sugar
- salt ground black pepper
- 1 teaspoon toasted sesame oil optional
In a large pan, cook the cabbage in oil about 2 minutes. Add water and cook for about 3-5 minutes or until cabbage is wilted.
Add the soy sauce, rice wine and brown sugar. Season with salt and ground black pepper. Stir well and cook for about 1 minute more. The cabbage should still remain crisp-tender.
Serve drizzled with sesame oil and sprinkled with chopped chives (optional).
More easy homemade Chinese recipes:
- Moo Goo Gai Pan
- Beef Egg Foo Young with Thick Gravy
- Chinese Egg Drop Soup
- Rice Noodles with Chicken and Prawns
Table of Contents