Napa Cabbage Stir-Fry 白菜の炒め物

1 week ago 23

A plate of Napa Cabbage Stir-Fry with mushrooms and sliced meat sits on a wooden table, inspired by Just One Cookbook, accompanied by a bowl of soup, white rice, and chopsticks resting nearby.

Recipe Highlights

This Napa Cabbage Stir-Fry is one of my favorite ways to use up a full head of napa cabbage before it wilts. Mr. JOC loves this stir-fry because it pairs well with rice and is similar to Taiwanese-style home cooking. I love that I can make it easily with ingredients already in my fridge.

Here’s why I keep coming back to this recipe:

Quick and simple recipe ready in just 20 minutes
A great way to use up extra napa cabbage
Pairs well with any Japanese or Asian main dish

If you love stir-fry recipes, try my Stir-Fried Vegetables, Chicken Bok Choy Stir-Fry, and Chicken Stir-Fry with Garlic Chives next.

Table of Contents

A blue plate filled with Napa Cabbage Stir-Fry—sliced mushrooms and bacon—rests on a wooden table, with part of a rice bowl and soup at the edges, inspired by Just One Cookbook.

What is Napa Cabbage Stir-Fry?

Napa cabbage is a large, mildly sweet leafy vegetable widely used in East Asian cooking. Known as hakusai (白菜) in Japanese, it’s more tender than green cabbage and develops a delicate sweetness when cooked.

In my Japanese-style stir-fry, I keep it simpler than Chinese versions—no garlic, ginger, scallions, or oyster sauce. Just clean flavors that let the napa cabbage shine.

Ingredients for Napa Cabbage Stir-Fry

napa cabbage
shiitake mushrooms
bacon (optional)
seasoning – soy sauce, black pepper, and salt
neutral oil
sansho pepper (optional; for serving)

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Napa Cabbage Stir-Fry

Prep the ingredients. Cut the napa cabbage into 2-inch pieces. Slice thick ribs in half or thirds lengthwise. Slice the shiitake caps and cut the bacon into ½-inch strips.
Render the bacon. Heat a dry pan or wok over medium-high heat. Add the bacon and cook until the fat renders.
Stir-fry. Add the thick cabbage ribs first and sprinkle with half the salt. Cover and cook on medium-low heat for 2 minutes. Uncover, stir, then add the mushrooms and leafy cabbage with the remaining salt.
Cook through. Cover and cook for 3–4 minutes until the cabbage is fork-tender. Cook for 1–2 more minutes if needed.
Season and serve. Add soy sauce and black pepper, tossing to coat. Finish with a pinch of sansho (Japanese pepper) to taste.

A person slicing napa cabbage on a wooden cutting board with a knife, preparing thick strips for a delicious Napa Cabbage Stir-Fry inspired by Just One Cookbook.

A hand uses a wooden spatula to stir pieces of bacon sizzling in a black skillet, reminiscent of the savory techniques found in Just One Cookbook's Napa Cabbage Stir-Fry. The bacon is partially browned and aromatic.

Namiko Hirasawa Chen

Nami’s Recipe Tips

Keep these tips in mind for the best results every time.

Cut the cabbage ribs into small pieces. This ensures they cook evenly and quickly.

Cook the thick cabbage ribs first. The thicker white parts need more time in the pan than the tender leaves.
Salt in stages. Sprinkle half the salt on the cabbage ribs first, then add the rest with the leaves. This seasons evenly and draws out moisture gradually.

Keep the lid on. Covering the pan traps steam and heat to cook the cabbage without browning.

Don’t overcrowd the pan. Too many ingredients trap excess steam and make the stir-fry too wet. Cook in batches if needed.

A light blue plate holds a Napa Cabbage Stir-Fry with bacon and shiitake mushrooms, inspired by Just One Cookbook, on a wooden table surrounded by bowls of rice and miso soup, with chopsticks resting nearby.

A hand holds a bowl of white rice topped with Napa Cabbage Stir-Fry from Just One Cookbook, with chopsticks lifting a bite. In the background, a plate of the same dish and a paper crane rest on a wooden table.

Variations

This recipe is flexible—here are a few easy swaps to suit your taste or pantry.

Make it vegan. Skip the bason and use tofu and seitan instead. The shiitake mushrooms bring plenty of savory depth on their own.
Swap the protein. Try shrimp instead of bacon. Sauté briefly before adding the cabbage.
Replace the shiitake. Any mushroom works here. Not a fan of mushrooms? Carrots and onions are great substitutes.
Make it gluten-free. Swap the soy sauce for tamari soy sauce.

A light blue plate holds a delicious Napa Cabbage Stir-Fry with sliced shiitake mushrooms and bacon, inspired by Just One Cookbook, all cooked together and served on a rustic wooden table.

What to Serve with Napa Cabbage Stir-Fry

My Napa Cabbage Stir-Fry pairs well with any Japanese main dish. Here are my favorites:

Instant Pot Honey Spare Ribs – Rich, sticky spare ribs balance the light, sweet-savory stir-fry perfectly.
Teriyaki Tofu – Crispy tofu in a glossy, sweet-savory glazes makes this a satisfying plant-based pairing.
Miso Salmon – The rich, savory miso glaze pairs beautifully with the cabbage’s delicate sweetness.
Japanese Egg Drop Soup – A light, comforting soup with delicate egg ribbons—ready in 15 minutes.

Instant pot honey spare ribs served with rice and steamed bok choy in a grey ceramic bowl.

Storage and Reheating Tips

To store: Once cooled to room temperature, transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to one month.

To reheat: Reheat in a pan over medium heat or in the microwave until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

FAQs

Can I use green cabbage instead of napa cabbage?

You can, but expect a different result. Green cabbage has tougher leaves and a more neutral flavor, so it will need a few extra minutes to soften.

How do I keep the napa cabbage from getting mushy?

Avoid overcooking. Cook the thick rib pieces first and add the tender leaves later—they need much less time in the pan.

Where can I buy napa cabbage?

You can find napa cabbage at an Asian supermarket and most major grocery stores.

Which type of pan is the best for stir-frying?

My favorite is with a well-seasoned carbon steel pan (instead of a carbon steel wok). It holds high heat for fast searing, develops a natural non-stick surface over time, and is lightweight enough to toss food easily.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Napa Cabbage Stir-Fry

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Gather all the ingredients.

To Prepare the Ingredients

Cut ¼ head napa cabbage crosswise into 2-inch (5-cm) pieces. Cut the tough, thick rib pieces lengthwise in half or thirds.
Cut off the stems of 3 shiitake mushrooms and thinly slice the caps.
Cut 3 slices applewood smoked bacon into ½-inch (1.3-cm) strips.

To Stir-Fry

Heat a large frying pan over medium-high heat. Add the bacon and stir-fry with a spatula.
Stir-fry for 2–3 minutes until the bacon is lightly browned and the fat has rendered.
Nami's Tip: My carbon steel pan looked dry and needed 2 tsp neutral oil. Skip if using a non-stick pan.
Add the thick rib pieces and sprinkle with ⅛ tsp kosher salt.
Reduce the heat to medium-low. Stir, cover, and cook for 2 minutes.
Open the lid and add the shiitake and tender, leafy napa cabbage pieces.
Sprinkle with another ⅛ tsp kosher salt and stir.
Cover and cook for 3–4 minutes until the napa cabbage ribs are crisp-tender.
If they are not tender, cover and cook for another 1–2 minutes.
Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce and stir.

To Serve

Transfer to a large plate and sprinkle with freshly ground Japanese sansho pepper (optional).

To Store

Keep the leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to a month.

Ingredient Notes

Shiitake mushrooms: Substitute other types of mushrooms, use carrots and onion, or skip altogether.

Bacon: It adds protein, a savory flavor, and dimensional texture. You can substitute shrimp, tofu, or seitan.

Variations and Customizations

Make it vegan. Replace the bacon with tofu or seitan.
Swap the protein. Switch things up with shrimp instead of bacon. Sauté briefly before adding the cabbage.
Make it gluten-free. Swap the soy sauce in my napa cabbage stir-fry for tamari soy sauce.

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