Sautéed Napa Cabbage
A vibrant and healthy sautéed Napa cabbage dish that offers a satisfying crunch and pairs well with various entrees, perfect for meal prep and a healthy lifestyle.
Ingredients
Main Ingredients
- 1 head Napa cabbage Chopped into bite-sized pieces.
- 2 tablespoons Neutral cooking oil For sautéing.
- 3 tablespoons Dry sherry or vegetable broth For flavor depth.
- 1/4 teaspoon Salt Adjust to taste.
- 2 tablespoons Toasted sesame seeds Optional garnish.
Aromatics
- 2 cloves Garlic Minced.
- 1 inch Ginger root Minced for flavor.
- 3 stalks Scallions Sliced thin, separate white and green parts.
Instructions
Preparation
- Wash the Napa cabbage under cool running water to remove any dirt.
- Chop the cabbage into bite-sized pieces, ensuring even cooking.
- Minced garlic and ginger can be prepared ahead to save time.
- Slice the scallions thinly, separating the white and green parts.
Cooking
- Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat.
- Add the minced garlic and ginger to the skillet; sauté for about 1 minute until fragrant.
- Stir in the chopped Napa cabbage; cook for 3–5 minutes until it begins to wilt.
- Add 3 tablespoons of dry sherry (or vegetable broth) and 1/4 teaspoon salt. Stir well to combine.
- Continue cooking for another 3–5 minutes until the cabbage is tender but retains some crispness.
Serving
- Remove from heat and stir in the chopped scallions, reserving a bit for garnish.
- Transfer the sautéed Napa cabbage to a serving dish.
- Sprinkle with toasted sesame seeds if desired, and serve warm.
Notes
Excellent for meal prepping; store leftovers in an airtight container in the refrigerator for up to 4 days. This dish can be frozen for up to 3 months.