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Sautéed Napa Cabbage with Shitake Mushroom


1 tablespoon toasted sesame oil
1/4 cup Shaoxing rice cooking wine or water
1 spring onion, white and green parts, sliced and divided
4 cloves garlic, sliced
1 medium head Napa cabbage, leaves halved lengthwise and thinly sliced
½ pound of stemmed and sliced shiitake mushrooms
1-2 tablespoons Bragg Liquid Aminos or light soy sauce
Pepper to taste


  1. Heat the oil in a large wok over medium. Add the white parts of the onion, garlic and mushrooms and stir-fry for about 4 to 5 minutes.
  2. Add the cooking wine and cabbage. Stir-fry over medium-high heat until the cabbage is tender-crisp and the mushrooms tender, about 6 to 8 minutes.
  3. Add Braggs and pepper and serve.