Stir-Fried Napa Cabbage
4 Comforting Homemade Vegetable Side Dishes That Are Easy on the Stomach
Discover four simple and nutritious homemade vegetable side dishes! This collection includes stir-fried napa cabbage, oyster mushroom stir-fry, water kimchi salad with soybean paste, and seasoned shredded radish. Perfect for a healthy and delicious meal that’s gentle on your digestion, sure to be loved by the whole family.
Stir-Fried Napa Cabbage- 4 leaves Napa cabbage (washed and prepared)
- 1 red chili pepper (seeds removed, thinly sliced)
- 2 Tbsp anchovy sauce
- 3 Tbsp water
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil
Oyster Mushroom Stir-Fry- 1 pack oyster mushrooms (trim ends, tear into bite-sized pieces)
- 1/2 onion (thinly sliced)
- 1 red chili pepper (seeds removed, thinly sliced)
- 1 Tbsp anchovy sauce
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
Water Kimchi Salad with Soybean Paste- 150g water kimchi (washed and prepared)
- 1 Tbsp soybean paste
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
Seasoned Shredded Radish- 150g daikon radish (thinly julienned)
- 1 Tbsp anchovy sauce
- 1 red chili pepper (seeds removed, thinly sliced)
- 3 Tbsp water
- 1 Tbsp shiitake mushroom powder (or finely chopped rehydrated dried shiitake)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil
- 1 pack oyster mushrooms (trim ends, tear into bite-sized pieces)
- 1/2 onion (thinly sliced)
- 1 red chili pepper (seeds removed, thinly sliced)
- 1 Tbsp anchovy sauce
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
Water Kimchi Salad with Soybean Paste- 150g water kimchi (washed and prepared)
- 1 Tbsp soybean paste
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
Seasoned Shredded Radish- 150g daikon radish (thinly julienned)
- 1 Tbsp anchovy sauce
- 1 red chili pepper (seeds removed, thinly sliced)
- 3 Tbsp water
- 1 Tbsp shiitake mushroom powder (or finely chopped rehydrated dried shiitake)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil
- 150g daikon radish (thinly julienned)
- 1 Tbsp anchovy sauce
- 1 red chili pepper (seeds removed, thinly sliced)
- 3 Tbsp water
- 1 Tbsp shiitake mushroom powder (or finely chopped rehydrated dried shiitake)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of sesame oil
- A little cooking oil
Cooking Instructions
Step 1
[Stir-Fried Napa Cabbage] Wash the fresh napa cabbage thoroughly and cut the leaves into bite-sized pieces. Remove the seeds from the red chili pepper and slice it thinly. 
Step 2
[Stir-Fried Napa Cabbage] Lightly oil a pan over medium-low heat and sauté the minced garlic until fragrant. Be careful not to burn the garlic. Add the prepared napa cabbage leaves and stir-fry until they soften and wilt. 
Step 3
[Stir-Fried Napa Cabbage] Add the anchovy sauce and water, stirring well to combine the ingredients. Finally, add the sliced red chili pepper for color and stir-fry briefly. 
Step 4
[Stir-Fried Napa Cabbage] Just before turning off the heat, drizzle with sesame oil and sprinkle with sesame seeds for a nutty aroma. Your delicious stir-fried napa cabbage is ready! 
Step 5
[Oyster Mushroom Stir-Fry] Trim the tough ends off the oyster mushrooms and tear them into bite-sized pieces by hand. Briefly blanch the mushrooms in boiling water for about 30 seconds, then rinse under cold water and squeeze out any excess moisture. This step helps improve their texture. 
Step 6
[Oyster Mushroom Stir-Fry] Heat a little cooking oil in a pan and sauté the minced garlic until aromatic. Add the blanched oyster mushrooms, thinly sliced onion, and thinly sliced red chili pepper, stir-frying everything together. 
Step 7
[Oyster Mushroom Stir-Fry] Once the mushrooms and onions are tender, season with anchovy sauce. Finish by drizzling with sesame oil and sprinkling with sesame seeds for added richness. Your flavorful oyster mushroom stir-fry is complete. 
Step 8
[Water Kimchi Salad with Soybean Paste] Wash the fresh water kimchi thoroughly. Blanch it in boiling water for 30 seconds to 1 minute, then rinse under cold water and squeeze out any excess moisture. Cut into bite-sized pieces. 
Step 9
[Water Kimchi Salad with Soybean Paste] In a bowl, combine the blanched and cut water kimchi with soybean paste, minced garlic, sesame oil, and sesame seeds. Gently mix and massage with your hands until well combined. Adjust seasoning with soybean paste according to its saltiness. A savory and delicious water kimchi salad is ready. 
Step 10
[Seasoned Shredded Radish] Peel the daikon radish and julienne it thinly. Prepare the red chili pepper by removing seeds and slicing it thinly. It’s best to cook the julienned radish immediately to prevent it from becoming too soft. 
Step 11
[Seasoned Shredded Radish] Heat a little cooking oil in a pan over low heat and sauté the minced garlic until fragrant. Add the julienned radish and stir-fry until it becomes translucent. Be careful not to overcook, as it can release excess water. 
Step 12
[Seasoned Shredded Radish] Add water, anchovy sauce, shiitake mushroom powder (or finely chopped dried shiitake), and the thinly sliced red chili pepper. Cover with a lid and simmer over medium-low heat until the radish is tender. The shiitake mushroom powder adds a wonderful umami flavor. 
Step 13
[Seasoned Shredded Radish] Once the radish is tender, turn off the heat. Drizzle with sesame oil and sprinkle with sesame seeds to finish. Your tender and moist seasoned shredded radish is complete. 
