Napa Cabbage Stir-Fry with Mushrooms and Miso (No Soy)

Looking for a quick and easy yet healthy and flavorful meal? Look no further than this delicious Napa Cabbage Stir-Fry with Mushrooms and Miso recipe, made without soy sauce. Packed with nutritious ingredients, light and lectin-free, this dish is perfect for anyone looking to fuel their body with wholesome but tasty food. Plus, with just a few simple steps, you can have a tasty and satisfying meal on the table in no time!

Why we love Napa cabbage

Napa cabbage, also known as Chinese cabbage or celery cabbage, is a type of leafy vegetable commonly used in East Asian cuisine. It is a member of the Brassica family, which also includes broccoli, cauliflower, and kale. Informally known as cruciferous vegetables, all the plants in this family are known for their health benefits.

I’ve always loved cabbage, and having more varieties to include in my diet makes eating cabbage so much more fun. Napa cabbage has a cylindrical shape with tightly packed, pale green leaves and a white stalk. Its leaves have a mild and slightly sweet flavor and a crisp texture that makes it popular for use in salads, soups, stir-fries, and kimchi, a traditional Korean fermented vegetable dish.

Like all the cabbage varieties, napa cabbage is low in calories and high in fiber and nutrients, including vitamin C, vitamin K, folate, and potassium. It is widely available in grocery stores and Asian markets, particularly during the fall and winter months.

Regular consumption of cruciferous vegetables is an excellent way to support overall health and well-being.

Why we love mushrooms

Mushrooms are low in calories and high in nutrients, making them an excellent addition to a healthy diet. While mushrooms do contain some lectins, the are not harmful, on the contrary.

Mushrooms can be considered a superfood, as they are an excellent source of vitamins and minerals, including vitamin D, B vitamins, potassium, and selenium. Mushrooms also contain antioxidants and beta-glucans, which have been shown to boost the immune system, reduce inflammation, and improve cardiovascular health.

Additionally, mushrooms are a great source of plant protein and dietary fiber, which can help promote digestive health, keeping you full and satisfied.

For this recipe, you can use shiitake mushrooms or even the more humble button or cremini mushrooms; but for the best taste and texture, I recommend getting a mix of gourmet mushrooms, usually find in grocery stores under the name ‘chef’s mix’. You can find it in stores like Whole Foods, Sprouts, or Trader’s Joe.

For this specific recipe, I used a mix made of trumpet royale, brown clamshell and forest nameko.

Ingredients for this napa cabbage stir-fry recipe

While stir-fries, in general, use soy sauce, this recipe doesn’t have any soy sauce. The sauce is made of a mix of coconut aminos, rice vinegar and miso paste. This combination will give it the consistency of soy sauce and umami flavors.

You can use any quality miso paste you find, preferably an organic brand.

• 2 tablespoons coconut aminos
• 1 tablespoon rice cooking wine (rice vinegar)
• 2 tablespoons Miso paste
• sesame oil for frying
• 8 oz mixed mushrooms, cleaned (I used trumpet royale, brown clamshell, forest nameko)
• 1/2 of a large Napa cabbage, sliced into bite-size pieces (about 600 grams)
• 1 tablespoon fresh ginger, grated
• 4 stems of green onion, sliced diagonally
• 1 tablespoon black sesame seeds
• Optional: toasted sesame oil for finishing

How to make this easy napa cabbage stir-fry with mushrooms, step by step

This is one of those meals you can make when you are hungry and don’t have much time to cook. It’s quick, but so satisfying and healthy!

You can use a wok, but if you don’t have one, a large stainless steel skillet will work. Just make sure is big enough as the raw napa cabbage takes a lot of space before it wilts down.

Stir-fries are usually made on high heat, but I avoid using high heat and I think this recipes works well if it’s cooked on medium heat.

• In a small bowl, make the sauce, by mixing the coconut aminos, the rice cooking wine, and the miso paste.
• Heat the avocado oil in a wok if you have one, or use a large stainless steel skillet.
• Add the mushrooms and cook until fragrant and golden on medium heat. Take them out on a plate.
• Add more avocado oil to the pan, add the bite-size napa cabbage and the ginger, and stir fry for a few minutes until the green(ish) part of the cabbage is wilted but not overcooked. Add the mushrooms back to the skillet with the sauce.
• Stir well and cook for a couple more minutes, then add the green onions. Add to serving bowls and sprinkle with black sesame seeds.
• You can finish with a drizzle of toasted sesame oil.

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More healthy stir-fry recipes

For other stir-fry recipes, you might like:

• Easy Broccoli and Mushroom Stir-Fry with Oregano (Mediterranean Style)
• Crunchy Stir-Fry With Tahini Sauce
• Bok Choy, Broccolini, and Mushrooms Stir Fry

*This page contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Napa Cabbage Stir-Fry with Mushrooms and Miso (No Soy)

(19 votes, average: 3.68 out of 5)

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By Claudia Curici, Health Coach – Serves: 2

Prep Time: 15 minutes – Cooking Time: 20 minutes

Are you looking for a quick and easy yet healthy and flavorful meal? Look no further than this delicious Napa Cabbage Stir-Fry with Mushrooms and Miso recipe, made without soy sauce. Packed with nutritious ingredients, light and lectin-free, this dish is perfect for anyone looking to fuel their body with wholesome but tasty food. Plus, with just a few simple steps, you can have a tasty and satisfying meal on the table in no time!

Ingredients

• 2 tablespoons coconut aminos
• 1 tablespoon rice cooking wine
• 2 tablespoons Miso paste
• sesame oil for frying
• 8 oz mixed mushrooms, cleaned (I used trumpet royale, brown clamshell, forest nameko)
• 1/2 big Napa cabbage, sliced into bite-size pieces
• 1 tablespoon fresh ginger, grated
• 4 stems of green onion, sliced diagonally
• 1 tablespoon black sesame seeds
• Optional: toasted sesame oil for finishing

Instructions

1

In a small bowl, make the sauce by mixing the coconut aminos, the rice cooking wine, and the miso paste.

2

Heat the sesame oil in a wok if you have one, or use a large stainless steel skillet (add enough oil to coat the skillet).

3

Add the mushrooms and cook until fragrant and golden on medium heat. Take them out on a plate.

4

Add more sesame oil to the pan, add the bite-size napa cabbage and the ginger, and stir fry for a few minutes until the green(ish) part of the cabbage is wilted but not overcooked. Add the mushrooms back to the skillet with the sauce.

5

Stir well and cook for a couple more minutes, then add the green onions. Add to serving bowls and sprinkle with black sesame seeds.

6

You can finish with a drizzle of toasted sesame oil.

Notes

You can use Shiitake mushrooms or even button or cremini mushrooms. But for more flavor and an interesting texture, try to find a mix of mushrooms; they are usually sold as a 'chef's mix' in grocery stores like Whole Foods, Sprouts, or Trader Joe's. If you don't have sesame oil, you can use avocado oil.