Go Back
–+ servings
A bowl of the Whole30 and paleo recipe of stir fried napa cabbage with mushrooms and bacon.
Print Recipe
4.78 from 9 votes

Stir Fried Napa Cabbage with Mushrooms and Bacon

This Chinese inspired dish is super easy and makes for the perfect side dish!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Chinese
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 4
Author: Michelle Tam

Ingredients

  • ½ cup diced bacon
  • 1 small onion thinly sliced
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 8 ounces cremini mushrooms thinly sliced
  • 1 small Napa cabbage sliced crosswise into ½-inch pieces
  • ¼ cup chicken broth

Instructions

  • Assemble and prep your ingredients. Heat a large cast iron skillet to medium heat and throw in the bacon. Cook until they are crispy, about 5 minutes.
  • Add the onions and season with salt and pepper. Cook until they are translucent, about 5 minutes.
  • Once the onions are softened, add in the mushrooms and season with salt and pepper. Sauté until the moisture has cooked off.
  • Toss in the Napa cabbage and pour in the chicken broth. Mix everything.
  • Put the lid on the skillet and reduce the heat to medium-low. Simmer everything for about 5-10 minutes or until the cabbage has softened to your preferred tendency. Adjust seasoning and serve!

Nutrition

Calories: 184kcal | Carbohydrates: 13g | Protein: 8g | Fat: 12g | Fiber: 4g | Sugar: 5g