I really enjoy making a stir-fry. It’s quick, has great spices and always engages a lot of vegetables. In addition, it doesn’t require a lot of oil despite the ‘fry’ in ‘stir-fry’! My featured recipe has one of my favorite vegetables, Napa Cabbage also called Chinese Cabbage. Its ‘sibling’ is Bok Choy which is also high on my list of favorites. The size of the Napa Cabbage can be a bit daunting, but the mild flavor and crunch is a stand out when cooked well or eaten raw. Because of it’s size, you can get several servings out of it which is great for the price. High in Vitamins C and A consider it stir fried alone or as the base for your salad. The leaves are very large and are good for veggie wraps. If you’re familiar with Kimchi, this is the cabbage that is used in that staple Korean side dish.
For this stir fry I wanted a lot of crunch that will remain even the next day. In addition to the cabbage it has broccoli, but instead of snow peas that are often in stir fry’s I used the sweet snap pea. The snap pea has more density and retains its crunch. It is also sweeter than the snow pea and offers such a wonderful contrast to the ginger and spice in the dish. With a drizzle of toasted sesame seed oil at the end, it enhances the flavor with a nice nutty finish. I served it over Buckwheat Soba Noodles. Lovely.
The cooking time for the dish is quick and requires you to pay attention throughout the process. So there’s no leaving the stove to multitask! Instead, you will cook the ingredients in a certain order to retain the desired crunch and add the herbs and spices at the right time for a great finale – a sizzling sensation.
Feed the wellness in you!
- 4 cups of Napa Cabbage, chopped
- 1 cup of broccoli florets
- 1 cup of snow peas
- 1 cup of sliced shitake mushrooms
- 2 tbl peanut oil
- 6 cloves garlic, chopped
- 1 tsp minced ginger
- 1 cup sliced red bell peppers
- 2 tbl Garlic Soy Sauce
- 1/2 c yellow onions
- 2 Tbl sesame seed oil
- 1-2 tsp red pepper flakes
- 1 tbl thai basil
- 1 tsp sea salt
- 1/2 c light soy sauce
- 1-2 tbl sesame seed oil
- In a wok or large frying pan, heat the peanut oil on medium heat and sautee the garlic and onions for 5 minutes.
- Add the broccoli, snow peas, thai basil, ginger and sautee for 10 minutes.
- Add your red peppers and shitake mushrooms; stir well.
- Add the sea salt and garlic soy sauce.
- Cover for 4-5 minutes. Watch it to make sure it doesn't stick.
- Remove the cover and add the napa cabbage.
- Pour the light soy sauce and red pepper flakes, stir well and cover.
- Leave on a low heat for 10 minutes.
- Drizzle the sesame seed oil on top and stir.
- Make sure the vegetables are crisp and tender.
- Remove from heat and serve!