Napa Cabbage Stir Fry: Easy, Quick, and Kid Approved
Servings: 4
Calories: 70kcal
Cost: $5
Learn how to make a flavorful Napa Cabbage stir fry with Chinese sausage and dried shrimp.
Print Recipe
Ingredients
- 1 tablespoon dried shrimp
- 1 Chinese sausage
- 1 pound napa cabbage approximately football sized
- 1 teaspoon olive oil
- 2-3 teaspoons oyster sauce to taste, or use suggested substitutions
Instructions
- Rinse the dried shrimp and then soak in a small bowl of cold water for 10 minutes, drain and set aside.
- Separate napa cabbage leaves (discard any brown or wilted outer leaves), rinse with water, and shake excess water out.
- Stack a few napa cabbage leaves at a time and slice crosswise into bite size pieces.
- Thinly slice the Chinese sausage and add to a wok or large stock pot, and slowly render the fat on low heat for about 5 minutes.
- Turn up the heat to medium-high, add olive oil and shrimp and stir fry for 1 minute.
- Add all of the napa cabbage and stir fry for a minute or two, add a splash of water (just enough for a sizzle, no more than 1/4 cup), cover the wok or stock pot with a lid for two minutes.
- Drizzle in oyster sauce and stir fry for a few more minutes until the cabbage is wilted and soft.
Nutrition
Calories: 70kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 352mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 1mg