Category Archives: Napa Cabbage

Easy Stir Fried Greens

2 tsp. minced garlic
2 tsp. sesame oil
2 Tbsp. rice wine
2 Tbsp. soy sauce
6 cups fresh spinach leaves, loosely packed
6 cups Shredded Napa cabbage
2 tsp. olive oil
¼ cup toasted pine nuts

In a small bowl, whisk together garlic, sesame oil, rice wine and soy sauce. In a large bowl, place spinach and cabbage; add garlic mixture and toss well. Heat a large skillet or wok over high heat. When very hot, pour the vegetable oil into
the center and swirl it around to coat the sides. Add the greens mixture and toss, stirring quickly, just until they begin to wilt, about 1 minute. Immediately transfer the greens to a warm platter or bowl; sprinkle with pine nuts.

Serves 6 (about 1/2 cup). Per serving: 90 calories, 6 g fat, 3 g protein, 5 g carbohydrate, 2 g fiber, 46- mg sodium

Poached Fish with Napa Cabbage

2 cups and 1 Tbsp. chicken broth
1 Tbsp. fresh minced ginger
1 lb. thick cod fillet or halibut, cut into 1½ inch pieces
1 cup chopped scallion
1 tomato, chopped
1 Tbsp. chopped fresh mint
2 Tbsp. lime juice
4 cups finely shredded Napa cabbage
3 tsp. minced garlic
2 cups chopped mung bean sprout
Salt and white pepper to taste*
1 Tbsp. toasted sesame seeds
Directions: In a large skillet, heat 1 Tbsp. broth; add ginger and fish, sauté for 2 minutes constantly stirring. Add rest of broth and bring to simmer on high heat for about 3 minutes. Add remaining ingredients except sesame seeds. Stir and cook for about 3 minutes. Season with salt and pepper, top with sesame seeds.

*additional salt and pepper not included in analysis
Serves 4 (about 1 ½ cups each) Per 1 serving : 180 calories, 3 g fat, 25 g protein, 12 g carbohydrate, 4 g fiber, 560 mg sodium

Chinese Chicken Noodle Soup with Sesame and Green Onions

1 lb. skinless boneless chicken breast, cut in 1/4″ strips
3 Tbsp. soy sauce
2 Tbsp. dry Sherry (cooking wine)
2 Tbsp. oriental sesame oil
3 tsp. minced garlic
3 Tbsp. tahini (ground sesame seeds)
2 Tbsp. peeled and minced fresh ginger
1 Tbsp. sugar
1 Tbsp. seasoned rice vinegar
1½ tsp. chili-garlic sauce
4 cups Napa cabbage, chopped
6 green onions, thinly sliced
8 cups canned low salt chicken broth
14 oz. package Chinese pan-fry noodles, cooked and drained
½ cup fresh cilantro
Salt and ground black pepper to taste*
Directions: In a medium bowl, stir chicken, soy sauce, Sherry and 1 Tbsp. sesame oil. Let stand 20 minutes or refrigerate up to 2 hrs. In a small bowl, whisk garlic, tahini, ginger, sugar, vinegar and chili sauce. In a heavy large pot, over medium-high heat, heat remaining sesame oil, add cabbage and green onions; sauté about 5 minutes or until cabbage is tender. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer about 5 minutes or until chicken is cooked and internal temperature reaches 165 degrees. Add noodles, stir in half of cilantro. Season with salt, pepper and remaining cilantro.

*additional salt and pepper not included in analysis
Serves 12 (one cup each). Per 1 serving : 220 calories, 7 g fat, 16 g protein, 25 g carbohydrate, 2 g fiber, 680 mg sodium

Napa Cabbage, Chicken and Noodle Stir Fry

1 package egg noodles
2 T Peanut Oil
1/4 c plus 3 T Soy Sauce
2 T Rice Vinegar
1 T Brown Sugar
White Pepper
1/2 boneless Chicken Breast, cut across the grain in thin strips
1 medium yellow onion
1 Red Pepper seeded and thinly sliced
3 Garlic scapes minced
1 head Napa Cabbage, shredded (easiest to cut horizontally through entire head)
Directions: Boil noodles until slightly tender, but not fully cooked. Remove from pan and drain. Make the sauce: In a small bowl mix 1/3 cup warm water, Soy Sauce, Vinegar, Sugar and Pepper– stir to dissolve sugar. (In a large pot or dutch oven) add 1 T of oil and heat. Add chicken and fry until brown, 2-3 minutes. Use a slotted spoon to remove chicken, transfer to bowl. Return pan to
high heat and add remaining oil. Add the onion, peppers, and fry until tender, about 5 minutes. Stir in the garlic, fry for 20-30 seconds, add cabbage and cook until it begins to wilt, about 3 minutes. Pour in the sauce and bring to boil. Stir in the noodles and chicken and mix well with the vegetables, cover and reduce heat to low, and cook, together until noodles are fully cooked.

Napa Cabbage Chinese Salad

large head Napa cabbage
5-6 green onions, chopped
1 stick butter, melted
2 pkg. Ramen noodles (don’t use seasoning)
1 pkg. sliced almonds
1/2 c. sesame seeds

1/2 c. vegetable oil
1/4 c. vinegar
1/2 c. sugar
1 tsp. soy sauce

Directions: Add “dressing” ingredients and shake well in a closed container. Chop napa cabbage into thin strips. Add to chopped scallions. In a pan melt butter. Add 2 packages Ramen noodles (break these up into little pieces). Brown these together, once noodles start to turn brown, stir until completely brown. Turn off heat, add seeds and almonds; let cool. When cool add to the cabbage and scallions. Add the dressing just before serving.