Nappa cabbage with orange peppers

This stir-fried napa cabbage with mixed small peppers are very simple to make, and it does not take long. Look at how beautiful the cabbage and the mix peppers came out after stir-frying from the pan. I decided to use a knife to cut the cabbages into pieces. II separate the stems and the leaves while cutting the napa cabbage. It is easier to cook faster.
First, I cooked the stem cabbage until they were tender. Once they are also tender, I decided to put the leaves cabbage into the fry pan and cook them until they are tender. Cook it to a tender texture, will be easier to eat. To know if it’s tender, you need to take a piece and taste it.
Second, cook the mixed orange, green and yellow peppers with sliced onions. It does not take long to cook. Stir the mixed small peppers and cook at low heat until ready. Take a piece and taste if the texture of your desire. Once it is the right texture, stir it together. Scoop all the cabbage and peppers onto a plate and place it on the table.
I like this dish a lot. The best combination that goes well with this dish is rice. The cabbage that you can mix into the rice.
Kids and adults will love this a lot. It tastes so good. When you make a big portion, you can have it throughout the day. If you are a vegetarian, this can be a dish to make. It is very healthy. Eating green vegetables are good.
This is the best dish to make. When you make the cabbage and mixed peppers tender, it will be easier for kids to eat. When you have no idea what kind of vegetable to make on that day, you can consider making this cabbage with small mixed peppers. Try the recipe and enjoy.

Preparing the mixed bag of small peppers:
1. In the fridge, take the mix-bag of peppers.
2. Rinse the peppers.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. Take the bowl of sliced peppers and set it aside.

Preparing the cabbage:
1. In the fridge, take out a cabbage.
2. Remove cabbage from the package.
3. Remove the outer layer of the cabbage.
(Note: If the cabbage is dirty, you will need to wash the cabbage. If it’s not, then you can skip it.)
4. Take a slice cutter and slice the cabbage into strips, pieces directly into the strainer.
5. When all the cabbage is sliced. Rinse the cabbage and set it aside.

Preparing the onion:
1. In the bag take out an onion.
2. Place it on the cutting board. Cut off the 2 end parts.
3. Peel the skin. Place it on the cutting board and cut it in half. Put it on the side and cut it into slices.
4. Put it into a bowl and set it aside.

Cooking the cabbage:
1. In the cupboard, take a frying pan and put it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Put in the onions and stir until done.
5. Put the bowl of cabbage into the frying pan.
6. Stir the cabbage a few times.
7. Sprinkle some salt and garlic powder. Pour a bit of light soya sauce.
8. Stir the cabbage a bit.
9. Pour in some water. Turn the heat to medium-low and close the lid.
10. Once boiling, open the lid. Take a piece of cabbage and taste if the texture is tender. If it’s not tender, you need to cook it a bit longer.
(Note: Do not close the lid once it is boiling again, or cabbage will not be green.)
11. Once the cabbage is cook to a tender texture, that means it is ready.
12. Pour in the mixed small peppers
13. Stir it a bit.
14. Once it is ready, turn the heat off. Scoop all the cabbage and mix peppers onto a plate and place it on the table.
15. Enjoy.

Napa cabbage with Chinese mushrooms

This napa cabbage with Chinese mushroom is very delicious and simple to make. When washing the napa cabbage, if the outer part of the cabbage is not very dirty, you can rinse and cut it into pieces. If it’s dirty, then wash it 3-4 times to be sure it’s properly clean. Cutting the napa into small pieces will help cook faster in the large pan.
Napa cabbage cooks fast, and it does not take long. You can put any seasoning of your desire. Cook until the desire of your texture. Be sure to taste it to see if it’s the right texture. I added a bit of water, so it will not be hard and helps the process cook faster.
I decided to use Chinese mushrooms to have a combination dish with the napa cabbage. I put some onions to stir-fry with the mushroom on high heat. Stir until done. The Chinese mushroom cooks fast. You can find Chinese mushrooms at a Chinese supermarket.
This dish is very delicious, and I like it a lot. I place the food nicely on the plate. First, I put all the napa around the place. Then I put one by one mushroom nicely in the middle. Look at how beautiful the colour of the dish. You can try making this dish and place it nicely on the plate the way you like it. If you have no idea what to make that day. You can consider making this napa cabbage with Chinese mushroom. Try the recipe and enjoy.

Chinese dry mushroom soak overnight:
1. Take a clean bowl
2. In the Chinese package mushroom, take as much mushroom as you need in the bowl. Rinse 2-3 times,
3. soak over cold water.
4. Put in the microwave. Heat for 7-10 minutes, until the water is boiling
(note: keep an eye on the mushroom to avoid water spilling.)
5. Once the water is boiling, take it out of the microwave.
(Note: Use a kitchen mitten to take out the dry mushroom because it will be hot.)
6. Pour out the bowl of water in the sink.
7. Rinse the mushroom a couple of times.
8. Squeeze the water out from the mushroom 2-3 times
9. Use a scissor, cut off the end steam on each mushroom and place it on a bowl.
10. soak the mushroom with cold water.
11. Place it on the table overnight.
12. You can use it anytime the next day.

Preparing the napa cabbage:
1. In the fridge, take out the bag of napa cabbage.
2. Take the napa cabbage out of the bag.
3. Remove the outer part of the cabbage if it’s not good.
4. Take off as many napa cabbages as you need to cook.
5. Wash the cabbages. If it’s dirty, you need to wash it a couple of times.
6. Place the cabbage on a cutting board and remove the stems. Cut the stems into pieces directly into a mixing bowl.
7. Take the leaves. Cut the leaves into pieces directly into another mixing bowl and set them aside.

Preparation the mushroom and onions:

1. Take the bowl of Chinese mushrooms soaked overnight.
2. Take a bowl and put the Chinese mushrooms. Soak it in water, put it in the microwave and heat it for 4 minutes to have a soft texture mushroom.
(note: if you like the mushroom to be hard, you can eliminate this step.)
3. Use a kitchen scissor and cut the mushroom into pieces directly into the bowl, and set it aside
4. Take an onion, peel the skins.
5. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices.
6. Put the onions in a bowl and set them aside.

Cooking napa cabbage:
1. In the cupboard, take out a frying pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Put in the onions. Take a wooden cooking spatula and stir until almost done.
5. Put the napa cabbage into the pan. You will hear a sizzling sound.
6. Stir the napa cabbage until done.
7. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
8. Stir the napa cabbage. 
9. Pour in a bit of water and close the lid.
10. Once the water starts boiling, open the lid.
(Note: keep the lid off will prevent the napa cabbage from not being a good colour)
11. Take a pieces and taste if a bit crunchy and tender, once it’s the right texture. it is ready.
11. Stir the cabbage a bit and let it cook for another 2 minutes to ensure it is properly cooked.
12. When it is ready, turn off the heat. Put it in a bowl and set it aside.

Cooking the Chinese mushrooms:
1. Re-use the same large pan.
2. Turn the heat to high.
3. When the large pan is hot, put some oil.
4. Put in the onions and stir until done.
5. Put in the Chinese mushrooms.
6. Stir a bit. Let it cook for a few seconds.
(Note: Keep an eye on the Chinese mushrooms, they cook fast.)
7. Stir a bit.
8. Once done. Turn off the heat and set it aside.

Making the plate of napa cabbage with Chinese mushrooms:
1. Take a clean plate.
2. Use a tong and put all the napa cabbage around the plate.
3. Take the Chinese mushrooms and place it nicely in the middle of the plate.
(Note: Make sure there are no napa cabbages in the middle.)
4. A plate of napa cabbage with Chinese mushrooms is ready to eat.
5. Enjoy.

Boiled napa cabbage

This boiled napa cabbage is very simple to make and does not take long. I decided to use napa cabbage to make a healthy dish. Napa cabbage helps protect your body from cancer.
Sometimes when you buy a napa cabbage, it is very dirty and needs to be washed 3-4 times. This time the napa cabbage is not very dirty. I soak it in water and wash it 2 times to be sure it is clean. You don’t need to use all the napa since it is big. A napa cabbage can make a lot of combination food. Like chicken, ham, bacon and rice noodles. This time I just boiled the napa cabbage alone.
I boiled the napa cabbage until tender. Easier to eat. Boil food is very healthy. It does not contain any salt or oil. Once tender, that means it is ready. Nappa cabbage is a very good vegetable to eat. I like it stir-fried, but this time I did a little different by boiling the napa cabbage.
If you are a vegetarian. Napa can be a perfect dish to make since it is only a vegetable without any meat that you can enjoy.
Kids and adults would love this dish. A healthy dish that you can have with rice and noodles. It is very delicious, and I like it a lot. If you make a lot you can have it through the day without having to make a vegetable dish. This can be an amazing and fast dish to make for dinner or lunch. Try the recipe and enjoy.

Direction:

Washing the napa cabbage:
1. In the fridge, take out a napa cabbage.
2. Take a mid-size container and place it in the sink. Take out another strainer and put it on the other sink.
3. Peel off as many pieces of napa cabbage as you needed directly into the big container.
4. Whatever is leftover, wrap it with a plastic wrapper and place it in the fridge.
5. Fill the container with cold water. Turn it upside down and shake it in the water. Then rinse it.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
6. For each piece that’s wash place it in the other sink strainer.
7. Wash the napa cabbages 3-4 times. 
8. Each time you finish washing a batch. Make sure to change the water from the container.
(note: when you see no more dirty stuff in the container water, that means the napa cabbage is clean.)
9. Once finish washing the cabbage. Put it aside. 

Preparation:
1. Take out a cutting board and a knife.
2. In the cupboard, take out a mixing bowl and put it in the sink.
3. In the strainer, take a handful full of napa cabbage and cut it into pieces and put it into the mixing bowl.
(Note: Cutting into small pieces can cook faster.)
4. Repeat the same steps for the rest of the napa cabbage.
5. When all cut into pieces, set the mixing bowl aside.

Cooking Direction:
1. In the cupboard, take out a large pan.
2. Place it on the stove.
3. Pour some water into the large pan. If there is not enough water, then you can add more.
(note: Add just the right amount of water that you need to boil the napa cabbage.)
4. Turn on the heat to high and cover the lid.
5. Wait until the water is boiling.
6. When the water is boiling, add the napa cabbage into a large pan and cover the lid.
(Note: Make sure all the napa cabbage is on the water and nothing is sticking out.)
8. Once the water starts boiling, open the lid and keep the lid off.
(Note: Keeping the cover off will prevent the vegetable from not having a good colour.)
9. Take a piece and taste, if tender. If tender, that means it is ready. If not needs to cook a bit longer.
10. Once it’s ready, turn off the heat and place all the napa cabbage on a plate and place it on the table.
11. Enjoy.

Stir-fried napa cabbage with ginger

This stir-fried napa cabbage is very delicious and healthy. I like to eat nappa cabbage because
It’s simple to cook on a large pan. There are many ways of cooking the napa cabbage, but I prefer stir-frying because when the garlic are stir-frying and when the napa is put into the large pan, you can hear the sizzling sound. When you are stiring the napa, you can smell how good the napa can be. If you like it tender, the best way is to put some water to cook it.
I separate the stems and the leaves. I cook the stems first because they take longer and leaves don’t take long. I cut it into pieces, so that it can easily cook faster.
When you want to make a sandwich and you have no lettuce, you can use napa cabbage. Wash the napa cabbage clean before eating it. If you enjoy eating napa cabbage, you can also make a salad.
Eating green vegetables is healthy. It’s good for the eyes. If you are a vegetarian, this is the perfect stir-fried napa cabbage to make.
Kids and adults would love this dish a lot. The best combination with this dish is rice. Mixing the napa cabbages and sauce into the rice will taste good. When you have leftover napa cabbage, you can add different kinds of dishes since it is already cooked. Just mix it in the stir-fried and it will be ready in no time. You will know how easy it is to make this dish. Try the recipe and enjoy.

Preparing the napa cabbage:
1. In the fridge, take out the bag of napa cabbage.
2. Take the napa cabbage out of the bag.
3. Remove the outer part of the cabbage if it’s not good.
4. Take off as many napa cabbages as you need to cook.
5. Wash the cabbages. If it’s dirty, you need to wash it a couple of times.
6. Place the cabbage on a cutting board and remove the stems. Cut the stems into pieces directly into a mixing bowl.
7. Take the leaves. Cut the leaves into pieces directly into another mixing bowl and set them aside.

Preparing the ginger and garlic:
1. Take a mid-size blender and blend the garlic. Put it into a bowl and set it aside.
2. Take ginger. Use a spoon to peel the skin.
3. Use a slice cutter and slice the ginger into strip pieces directly into a bowl.

Cooking process:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put some oil.
4. Put some blended garlic and strips of garlic into the large pan. Let it cook in the large pan by itself until done.
5. Take the napa cabbage stems and put them into the large pan. Take a wooden cooking spatula and stir a bit.
6. Put in some water and close the lid for a bit.
7. When the water starts boiling, open the lid.
8. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
9. Stir the napa. Let it cook for a bit.
10. Pour the bowl of napa cabbage leaves into the large pan and stir a bit.
11. The napa cabbage leaves will shrink in the large pan.
(Note: the napa cabbage leaves cook fast.)
12. If the water is all dried up, pour some water. Close the lid.
13. When the water starts boiling, open the lid. Take a piece, taste it if it’s the desired texture.
14. Once the texture is right, turn off the heat. Scoop up all the napa cabbage into a plate and place it on the table.
15. Enjoy.

Stir fried napa cabbage with garlic and ginger

A stir-fried napa cabbage is so simple to make. I decided to separate the stems and leaves and cut them into pieces and cook them at different timing on a large pan. Stems cook longer than the leaves.
When the large pan is hot, you drop the napa cabbage stems into the large pan. You can hear the sizzling sound. When stir-fried the napa cabbage with garlic and ginger, you can smell the tasty and delicious napa cabbage from the large pan. Stir-frying the cabbage steams takes a longer time.
All you need to do is stir the napa cabbage. Let it cook for a bit. Pour in some water. When the water starts boiling. Stir. Sprinkle some salt, garlic powder and pour light soya sauce. Stir to mix. Put in the napa cabbage leaves. Stir a bit. The napa leave will start to shrink. Stir a bit. If there is still some water in the large pan, close the lid and let it cook until the water starts boiling again. Taste if it is the desired texture. Once ready, you have a plate of stir-fried napa cabbage.
When you cut the whole napa cabbage into pieces, It can take a bit longer to cook. I prefer cutting into pieces. So when you cook it, you can have something fast to eat.
Eating green vegetables is healthy. It’s good for the eyes. It can make you feel happy. If you are a vegetarian, this is the perfect stir-fried napa cabbage to make.
Kids and adults would love this dish a lot. The best combination of this dish is rice. Mixing the napa cabbages and sauce in the rice will taste good.
When you have leftover napa cabbage, you can add it to different varieties of food to make a dish of your choice. Another way of eating the napa cabbage is putting it into a tortilla wrap to make a napa cabbage tortilla wrap. Once you make this dish, you will know how easy it is to make this dish. Try the recipe and enjoy.

Preparing the napa cabbage:
1. In the fridge, take out the bag of napa cabbage.
2. Take the napa cabbage out of the bag.
3. Remove the outer part of the cabbage if it’s not good.
4. Take off as many napa cabbages as you need to cook.
5. Wash the cabbages. If it’s dirty, you need to wash it a couple of times.
6. Place the cabbage on a cutting board and remove the stems. Cut the stems into pieces directly into a mixing bowl.
7. ake the leaves. Cut the leaves into pieces directly into another mixing bowl and set them aside.

Preparing the ginger and garlic:
1. Take a mid-size blender and blend the garlic. Put it into a bowl and set it aside.
2. Take ginger. Use a spoon to peel the skin.
3. Use a slice cutter and slice the ginger into strip pieces directly into a bowl.

Cooking process:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put some oil.
4. Put some blended garlic and strips of garlic into the large pan. Let it cook in the large pan by itself until done.
5. Take the napa cabbage stems and put them into the large pan. Take a wooden cooking spatula and stir a bit.
6. Put in some water and close the lid for a bit.
7. When the water starts boiling, open the lid.
8. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
9. Stir the napa. Let it cook for a bit.
10. Pour the bowl of napa cabbage leaves into the large pan and stir a bit.
11. The napa cabbage leaves will shrink in the large pan.
(Note: the napa cabbage leaves cook fast.)
12. If the water is all dried up, pour some water. Close the lid.
13. When the water starts boiling, open the lid. Take a piece, taste it if it’s the desired texture.
14. Once the texture is right, turn off the heat. Scoop up all the napa cabbage into a plate and place it on the table.
15. Enjoy.

Stir-fried napa cabbage

When the pan is hot, you drop the napa cabbage into the pan. You can hear the sizzling sound. When stir-fried the napa cabbage with garlic and onions, you can smell how good it is. It can make you feel hungry.
When you cut it into pieces, the napa cabbage can cook fast. If you leave it long, it takes a bit longer to cook. I prefer cutting into pieces. So when you cook it, you can have something fast to eat.
Eating green vegetables is healthy. It’s good for the eyes. It can make you feel happy. If you are a vegetarian, this is the perfect stir-fried napa cabbage to make.
Kids and adults would love this dish a lot. The best combination that goes well with this dish is rice. Mixing the napa cabbages and sauce into the rice will taste good.
When you have leftover napa cabbage, you can add in different varieties of food to make a dish of your choice. You will know how easy it is to make this dish. Try the recipe and enjoy.

Direction:

Washing the napa cabbage:
1. In the fridge, take out a napa cabbage.
2. Take a mid-size container and place it in the sink. Take out another strainer and put it on the other sink.
3. Peel off as many pieces of napa cabbage as you needed directly into the big container.
4. Whatever is leftover, wrap it with a plastic wrapper and place it in the fridge.
5. Fill the container with cold water. Turn it upside down and shake it in the water. Then rinse it.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
6. For each piece that’s wash place it in the other sink strainer.
7. Wash the napa cabbages 3-4 times. 
8. Each time you finish washing a batch. Make sure to change the water from the container.
(note: when you see no more dirty stuff in the container water, that means the napa cabbage is clean.)
9. Once finish washing the cabbage. Put it aside. 

Preparation:
1. Take out a cutting board and a knife.
2. In the cupboard, take out a mixing bowl and put it in the sink.
3. In the strainer, take a handful full of napa cabbage and cut it into pieces and put it into the mixing bowl.
(Note: Cutting into small pieces can cook faster.)
4. Repeat the same steps for the rest of the napa cabbage.
5. When all cut into pieces, set the mixing bowl aside.
6. Take an onion, peel the skin, place it on the cutting board, cut it in half, turn it on the side and cut into slices.
7. Take two garlics and peel the skins. Place it on the cutting board and cut it into pieces.

Cooking process:
1. In the cupboard, take out a frying pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Put in the garlic and onions. Take a wooden cooking spatula and stir until almost done.
5. Put the napa cabbage into the pan. You will hear a sizzling sound.
6. Stir the napa cabbage for a bit.until it is not too hard.
7. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
8. Stir the napa cabbage. 
9. Pour in a bit of water. Turn the heat to medium-low and close the lid.
10. Once the water is boiling, open the lid.
(Note: opening the lid will prevent the napa cabbage from not being green)
11. Stir the cabbage a bit and let it cook for another 2-3 minutes.
12. When it is ready, turn off the heat. Scoop up all the napa cabbage into a plate and place it on the table.
13. Enjoy.

Napa Cabbage with Vietnamese ham strips

These napa cabbages with Vietnamese ham strips are so simple to make. The cooking time can be a little bit longer from the size you put into the pan to cook.
The only time that took the longest was washing the napa cabbage because it has to be wash 4 times to be sure it is very clean without any dirty stuff. I decided to put some Vietnamese ham to make the dish look colourful. If you don’t like it, you can put regular ham. The napa cabbage with the Vietnamese ham strips came out perfectly. It’s very delicious. I like it a lot. If you like, you can check out the Vietnamese pork ham posted on how to make it.
Kids and adults would love these napa cabbages with Vietnamese ham strips. You can have these for lunch or dinner. The best combination that goes with these napa cabbages with Vietnamese ham strips would be rice. With the sauce, napa and Vietnamese ham strips will taste so good. If you cannot finish them, you can put them in the fridge and eat them the next day. Try the recipe and enjoy.

Washing the napa cabbage:
1. In the fridge, take out a napa cabbage.
2. In the cupboard, take out the strainer, a big container to wash the napa cabbage.
3. Take out napa cabbage from the bag.
4. Peel off the napa cabbage as many as you need to eat directly into the big container.
Whatever is leftover over, wrap it with a plastic wrapper and place it in the fridge.
5. Open the cold water and fill the container with water. Turn it upside down and shake it in the water.
Then rinse with water.(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
6. For each piece that is washed place it in the strainer.
7. Fill the container with water and wash the napa cabbage four times. Change the water each time you wash a
new batch.Once it’s all wash, put it aside.
(Note: make sure it is all clean with no dirty stuff by checking the water.)

Cooking napa cabbage:
1. Take an onion and peel the skin. Place it on a cutting board, cut it in half, turn it on the side and cut it into slices.
2. Take two garlics and peel the skins. Place it on the cutting board and cut it into pieces.
3. In the cupboard, take out a frying pan and place it on the stove. 
4. Turn the heat to high.   
5. When the heat is hot, put in some oil.
6. In the frying pan, add in the garlics and onions and stir until it is almost ready.
7. Take the strainer napa cabbage and put it in the frying pan.
8. Pour some water into the pan. Close the lid.
9. Keep an eye on the napa cabbage until it is shrinking and not a hard texture.
10. When the napa cabbage is tender open the lid and add in some salt and garlic powder. Pour in some soya sauce. 
11. Stir the napa cabbage a few times.
(note: Leaving the lid off will prevent the napa from being not so green.) 
12. When the napa cabbage ready, turn off the heat, scoop up all the napa cabbage onto a plate and set it aside.

 Cooking Vietnamese ham:
1. In the fridge, take out Vietnamese ham.
2. Place it onto a cutting board and cut a couple of round thin slice pieces. Then cut into strip pieces.
3. Place a non-stick frying pan onto a stove.
4. Turn the heat to medium-low
5. When the pan is hot, put in some oil.
6. In the pan, put in some garlics and onions. Stir until it is almost ready.
7. Put the Vietnamese ham strips into the pan and turn the heat to low.
8. Stir the Vietnamese ham strips until they are golden brown.
(Note: keep an eye on the Vietnamese ham strips because they cook fast.)
9. When the Vietnamese ham strips are done, turn off the heat.
10. Take the pan of Vietnamese ham strips, pour it into the plate napa cabbage. Use a spoon or a tong and mix it.
11. Now you have a napa cabbage with Vietnamese ham strips