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Sautéed Napa Cabbage and Shiitake Mushrooms


2 1/2 teaspoons toasted sesame oil
1/2 pound Shiitake mushroom caps, sliced
1 small onion, sliced (optional)
1 clove garlic, minced (optional)
1 teaspoon minced ginger (optional)
1 head Napa cabbage, halved, cored and thinly slice crosswise
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame seeds


  1. In a large sauté pan over medium-high heat, add 2 tablespoons oil; swirl to coat. Add mushrooms; stir-fry four minutes or until browned.
  2. Add the onion, garlic and ginger and sauté, stirring, for 1 minute.
  3. Add the cabbage and cook until just starting to wilt, about 2 minutes. Remove pan from heat.
  4. Add remaining 1 1/2 teaspoons oil,  soy sauce, pepper and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes.
  5. Remove from heat and top with cilantro and sesame seeds.