Have too much beef or don’t know what to do with that Napa cabbage that has been sitting in your fridge for weeks? Try this recipe. I of course used other ingredients and veggies that I needed to get rid of but you can substitute in whatever you like!
I found that one of my biggest cooking challenges was trying to make nappa cabbage taste good. Let me just say this journey has not been easy. Many a time where a watery nappa cabbage dish turned my appetite upside down with just one bight. The secret? ADD MEAT! Even better yet, take a salad spinner and a little salt and let it just sit there for a while, then spin away. The salt is used to help bring out the liquids from the nappa cabbage a process very similar to that of salting your eggplant. Essentially what happens is that the water (or any kind of solution for that matter) likes to go from low concentration to high concentration where the salt, on the outside of the nappa cabbage, has a higher concentration thus drawing out all the water (thank you high school bio/chem!).
• 1/2 lb beef cut into slices marinated in soy sauce and 1 tsp. Baking soda + 1 clove minced garlic
• 1 Clove sliced garlic
• 1/2 lb napa cabbage chopped
• handful of chopped snow peas
• 3 sweet peppers chopped
• 4 shiitake mushrooms sliced
• 1 tsp. Starch + equal parts water • white pepper
- Heat wok for about 5 minutes. Make sure that it is VERY hot . Add some oil and allow to heat up, then add in beef and stir for about 2-4 minutes so that is cooked all the way through. Remove from pan and set aside
- Using the same pan heat up a little more oil and throw in the clove of garlic stirring for a couple seconds until browned. Add in peppers and snow peas stirring for another minute then add in napa cabbage plus a pinch of salt. Stir for another 2-3 minutes.
- add in mushrooms and cooked beef and cook partially for about 5 minutes stirring often
- Add in starch mixture and some salt to taste letting it cook uncovered until sauce thickens. Remove from heat and sprinkle with a little white pepper