Napa Cabbage Stir-Fry 白菜の炒め物

This easy Japanese-style Napa Cabbage Stir-Fry makes a quick vegetable side or main dish. Here, I bring umami to this tender and sweet Asian cabbage with savory smoked bacon and shiitake mushrooms. It’s a delicious combination! {Vegetarian adaptable}

Got a head of napa cabbage? This Japanese-style Napa Cabbage Stir-Fry recipe couldn’t be simpler! A quick cook in a hot pan with smoked bacon and shiitake mushrooms, and finish off with a seasoning of soy sauce and fresh grinds of black pepper. You’ll be amazed at the incredible amount of flavor from this humble Asian cabbage.

This stir-fry makes a welcome side to just about any Japanese or Asian dinner—pan-fried or baked tofu, fried eggs, short ribs, baked honey soy chicken, miso salmon, you name it.

Why You’ll Love Try This Recipe

• Quick and simple. Ideal for a weeknight vegetable dish.
• Use up a lot of napa cabbage. The easiest way to utilize the cabbage, especially after using it just for one recipe that calls for a few leaves.
• Healthy and nutritious! Napa cabbage offers a lot of vitamins and minerals and is also an excellent source of dietary fiber. What’s not to love?

What is Napa Cabbage?

Thanks to its unique texture and sweetness, napa cabbage, also widely known as Chinese cabbage or hakusai (白菜) in Japanese, is a favorite cabbage used in East Asian cuisines. The flavor is a lot sweeter compared to green cabbage; the leaves are more tender and thinner, hence are suitable for quick cooking or used in flavoring soups.

If you’re new to this Asian vegetable, you can read more about its health benefits, how to buy the best, how to store it, and all the information here.

You can find napa cabbage at an Asian market or major grocery stores these days.

Ingredients for This Recipe

This Japanese version of napa cabbage stir-fry might remind you of Chinese cabbage stir-fry dishes at take-out restaurants or your mom’s homestyle dish. It is indeed very similar, but the main difference is we don’t typically include garlic, ginger, or scallions as the smoked bacon and shiitake mushrooms already lend a ton of aroma to the dish. We also use just a splash of soy sauce and black pepper for the seasoning, whereas Chinese cabbage stir fries commonly include oyster sauce.

• Napa cabbage (Hakusai)
• Shiitake mushrooms (optional) – You can use other types of mushrooms if you prefer. Not a fan of mushrooms? Leave it out or use other veggies such as carrots and onion.
• Bacon (optional) – I added bacon for protein and a boost of savory flavor and dimensional texture. You can switch it out with shrimp if you’d like. Skip the bacon if you’re vegan/vegetarian. You could also substitute it with tofu or seitan for more substance.
• Salt and black pepper
• Soy sauce

How to Make Napa Cabbage Stir-Fry

Check out the recipe card below for detailed instructions but here’s a quick summary.

1. Cut the napa cabbage, shiitake mushrooms, and bacon.
2. In a frying pan or wok, stir fry bacon until the fat is rendered.
3. Add the tough part of the napa cabbage and cook covered.
4. Add the leafy part of the napa cabbage and cook covered.
5. Season the stir-fry with soy sauce and black pepper. Taste and adjust seasonings as needed. Serve immediately.

Cooking Tips

Napa cabbage comes with tender leaves and thick white ribs in the center, so it’s wise to treat them differently when cutting, cooking, and seasoning.

• Cut the tough, thick pieces of the napa cabbage into smaller pieces than the leafy pieces.
• Cook the tough napa cabbage pieces first, and then the leafy pieces.
• Season the napa cabbage with salt in separate stages when cooking tough ribs and leafy parts.

What to Serve with Napa Cabbage Stir-Fry

The sweet, savory flavor of the stir-fry complements many dishes, but try these recipes if you’re looking for some suggestions:

• Instant Pot Honey Spare Ribs
• Miso Salmon
• Kinpira Renkon (Japanese Lotus Root Stir-Fry)
• Teriyaki Tofu
• Braised Pork Belly
• Simmered Beef with Ginger
• Japanese Egg Drop Soup

Other Napa Cabbage Recipes

• Creamy Napa Cabbage and Bacon Pasta
• Quick Korean Fresh Kimchi
• Mille-Feuille Nabe
• Mizore Nabe (Hot Pot with Grated Daikon)

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Napa Cabbage Stir-Fry

4.69 from 29 votes

This easy Japanese-style Napa Cabbage Stir-Fry makes a quick vegetable side or main dish. Here, I bring umami to this tender and sweet Asian cabbage with savory smoked bacon and shiitake mushrooms. It's a delicious combination! {Vegetarian adaptable}

Print Pin

Video

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 4 (as a side dish)

Ingredients

  

1x2x3x

• ▢ ¼ head napa cabbage (1 lb, 454 g, including the core)
• ▢ 3 shiitake mushrooms (1.8 oz, 50 g; or substitute other types of mushrooms or carrots and onion, or skip altogether)
• ▢ 3 slices applewood smoked bacon (4 oz, 113 g; bacon adds protein, a savory flavor, and dimensional texture; or substitute shrimp, tofu, or seitan; skip for vegan/vegetarian)
• ▢ 2 tsp neutral oil (for stir-frying, if needed)
• ▢ ¼ tsp Diamond Crystal kosher salt (divided)
• ▢ ⅛ tsp freshly ground black pepper
• ▢ 2 tsp soy sauce

For Serving

• ▢ Japanese sansho pepper (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  

To Prepare the Ingredients

• Cut ¼ head napa cabbage crosswise into pieces 2 inches (5 cm) long, and then cut the tough, thick pieces in half or thirds lengthwise.
  
• Cut off and discard the stems of 3 shiitake mushrooms. Thinly slice the shiitake caps.
  
• Cut 3 slices applewood smoked bacon into strips ½ inch (1.3 cm) wide.
  

To Stir-Fry

• Heat an ungreased large frying pan on medium-high heat. Once it’s hot, add the bacon and stir-fry.
  
• Cook until the bacon fat has rendered. I added 2 tsp neutral oil to coat the bottom of my well-seasoned carbon steel pan as there wasn‘t enough rendered fat.
  
• Add the tough, thick pieces of napa cabbage. Sprinkle with half of the ¼ tsp Diamond Crystal kosher salt.
  
• Stir to mix and cook, covered, on medium-low heat for 2 minutes.
  
• Open the lid and stir. Add the shiitake and the tender, leafy pieces of the napa cabbage.
  
• Sprinkle with the rest of the salt and stir to mix.
  
• Cook, covered, for 3–4 minutes. Open the lid and see if the tough napa cabbage pieces are cooked through.
  
• If not, cover and continue to cook for 1–2 minutes. Stir to make sure the napa cabbage is crisp-tender and evenly cooked.
  
• Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce. Stir to mix.
  
• Transfer the Napa Cabbage Stir-Fry to a large plate. I sprinkle my stir-fry with freshly ground Japanese sansho pepper (optional) to enjoy.
  

To Store

• You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.

Nutrition

Calories: 143 kcal · Carbohydrates: 5 g · Protein: 5 g · Fat: 12 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.04 g · Cholesterol: 19 mg · Sodium: 428 mg · Potassium: 364 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 371 IU · Vitamin C: 31 mg · Calcium: 89 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Side Dish

Cuisine: Japanese

Keyword: napa cabbage, stir fry

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Editor’s Note: This post was originally published on November 14, 2022. It was republished with more helpful content on April 23, 2024.