Napa cabbage is a leafier relative of bok choy. This is compatible with Asian rice, noodle, and tofu dishes.
Recipe information
Yield
4 to 6 servings
Ingredients
1 tablespoon peanut oil
1 teaspoon dark sesame oil
1/4 cup dry white wine
1 medium head napa cabbage, leaves halved lengthwise and thinly sliced
8 to 10 ounces cremini or baby bella mushrooms, cleaned and cut in half
Salt and freshly ground pepper to taste
Preparation
Step 1
Heat the oils and wine in a stir-fry pan. Add the cabbage and mushrooms, and stir-fry over medium-high heat until the cabbage is tendercrisp and the mushrooms tender, 6 to 8 minutes. Season with salt and pepper, and serve.
variation
Step 2
Make this dish with a small head of thinly shredded savoy cabbage in place of the napa.
nutrition information
Step 3
Calories: 66
Step 4
Total Fat: 4g
Step 5
Protein: 2g
Step 6
Carbohydrate: 6g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 19mg
