Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
This Grilled Beets recipe is easy to make on your grill using fresh, in-season beets, regular olive oil, and fine salt.
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There's plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
3-Ingredient Peanut Butter Cookies are easy to make with peanut butter, an egg, and sugar. They are flour-free and make the most delicious, classic, chewy peanut butter cookies. Enjoy them as is or drizzled with chocolate.
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Estimated reading time: 7 minutes
This Stir-Fried Napa Cabbage recipe has Asian seasonings like sesame oil, 5-spice powder, low-sodium soy sauce, and white pepper. It also has olive oil, fresh minced garlic, and is seasoned with kosher salt. It's lovely and comforting on meatless nights, you can serve it as a side or over rice.
Hi Everyone, this Stir-Fried Napa Cabbage recipe can be made in a wok or large pan right on your stovetop.
It's great to have on meatless nights over rice or your favorite grain or pasta or as a vegetarian and gluten-free side.
As quoted from Wikipedia:
Napa cabbage (Brassica rapa subsp. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage". In Australia it also is referred to as "wombok".
Napa cabbage is a cool-weather crop. You can get it all year round in most grocery stores.
It's available in the spring, in March or April, and in September.
We have included some recipe process photos to help guide you through the process of making this recipe.
The full, printable recipe with instructions is at the bottom of the post.
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
This Stir-Fried Napa Cabbage recipe has Asian seasonings like sesame oil, 5-spice powder, low-sodium soy sauce, and white pepper. It also has olive oil, fresh minced garlic, and is seasoned with kosher salt. It’s lovely and comforting on meatless nights, you can serve it as a side or over rice.
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Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
J b says
Why do you use low sodium soy sauce and add salt to taste?
Sara Maniez says
Great question! I personally prefer low-sodium soy sauce and call for it in my recipes but others may prefer to have a little more control over the specific amount of salt they want. If you prefer to use regular soy sauce, that's fine too! Enjoy your day!