Description

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

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Instructions

In a small bowl, make the sauce by mixing the coconut aminos, the rice cooking wine, and the miso paste.
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).
Add the mushrooms and cook until fragrant and golden on medium heat. Take them out on a plate.
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.
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.

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.