Sauteed Napa Cabbage

Looking for an easy way to cook vegetables and make them more flavorful? Sauteing is my answer. My mom does it a lot with a variety of veggies like bean sprouts, bitter melon, Napa cabbage, etc. She taught me to cook them with garlic, chili peppers, salt, and a little bit of water. Quick, easy, and tasty.

Napa cabbage has been one of my faves to saute. This crunchy and mild cabbage absorbs flavors nicely. It makes a wonderful side to beef, chicken, or fish dishes. (Optional: we could also make the dish more colorful by adding red bell peppers and/or mushrooms.)

Here’s my recipe to serve two:

• 1 Napa cabbage, cleaned and sliced (I usually pick a small one, just enough for two)
• 4 garlic, chopped
• 4 Thai peppers, chopped
• Salt
• 1 tablespoon of vegetable or canola oil
• ¼ cup of water
• 1 bell pepper, cored and chopped (optional)
• 1–2 cups of Shiitake mushroom, stemmed and chopped (optional)

Steps:

• Heat up a medium pan, add oil (over medium heat)
• Cook garlic and peppers for two minutes
• Add slices of Napa cabbage and mix with the garlic and chili peppers (add bell peppers and mushroom here too, if using)
• Add salt, mix. Then add water and cover the pan with a lid.
• Let it cook for five minutes until the it simmers. (The cabbage will release its moisture and wilt. But, it will still be a bit crunchy even after cooking.) Taste and add salt if necessary.
• Serve while it’s still hot

Thanks for reading!