About 2 pounds. Napa cabbage is great in salads, stir fry, dumplings, and slaws. A great source of fiber, Vitamin A, Vitamin C and Calcium— get your greens and then some with this cabbage.
1 tablespoon olive or sesame oil
1 head Napa cabbage, bottom removed, thinly sliced
1/2 pound shiitake mushrooms, stems removed and sliced
1 large leek, bottom removed, white and light green parts thinly sliced
1 tablespoon ginger, finely chopped
2 cloves garlic, finely chopped
2 green onions, bottoms removed, sliced
1 tablespoon soy sauce
1 tablespoon rice vinegar
In a large sauté pan, heat the oil over medium heat. Sauté the leek, ginger and garlic for 1 minute. Add the mushrooms and cook for 3 minutes, until softened and they released their juices. Add in the cabbage and cook for 1 minute. Pour in the soy sauce and rice vinegar and cook until the cabbage is softened, about another minute. Serve over rice or thin rice noodles.
Recipe and image from Farm Fresh to You