Napa Skillet, Two Ways
This fast napa cabbage and shiitake stir-fry is excellent served over rice or tucked into tacos. Choose your own adventure!



  1. Prep vegetables. Thinly slice napa cabbage into strips and set aside in bowl. Fine mince or grate garlic and dice shiitakes (including stems).

  2. Heat large cast iron skillet over medium-high heat, adding vegetable oil to coat the pan.

  3. Prep sausage by removing from casing and combining with garlic in a large bowl, or crumble tempeh into pieces. Add to skillet when oil in pan is shimmering, and break up with large wooden spoon until sausage is browned evenly and cooked through (approximately 5 minutes).

  4. While sausage is cooking, rinse 1 cup jasmine rice (if using) and add to small pot with 1.5 cups of water. Bring to a boil, stir once, cover, and simmer until cooked through. Let sit covered for 5 minutes and fluff with a fork.

  5. Remove sausage from skillet with slotted spoon and place in a bowl, leaving as much oil in skillet as possible. Add mushrooms and more oil as needed, cooking until browned evenly.

  6. Add napa cabbage to the skillet in handfuls, allowing it to wilt and create more space in skillet.

  7. Add soy sauce and rice vinegar to skillet and toss, cooking until cabbage is golden brown and tender.

  8. Remove skillet from heat and mix in sausage, seasoning with sesame oil and more soy sauce/vinegar as needed.

  9. Serve over rice or in heated tortillas, garnishing with sesame seeds, pickled onions, and hot sauce to taste. Enjoy!