120 napa cabbage recipes

Cod fillet sliced and layered with napa cabbage, topped with ginger and sesame oil, steamed and served with a tangy sweet-and-sour dill pickle sauce. A unique Chinese-inspired fish dish with a surprising twist.

Crispy pan-fried chicken dumplings stuffed with napa cabbage, shiitake mushrooms, and ginger served with a sweet-tangy orange marmalade dipping sauce. A lighter homemade potsticker you can prep ahead.

Pork and napa cabbage dumplings seasoned with soy sauce, ginger, sesame oil, and sherry, wrapped in wonton skins and steamed in a bamboo steamer. Homemade Chinese dumplings in 30 minutes.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Fun see chicken, a Chinese stir-fry of slippery bean thread noodles tossed with soy-marinated chicken, napa cabbage, bamboo shoots, and snow peas. The glass noodles drink up the savory broth in every bite.

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Vegetarian peanut butter stir-fry with crispy tofu, crunchy vegetables, and a ginger-garlic peanut sauce served over brown rice. Vegan-friendly with soy milk.

Sea scallops stir-fry with broccoli, napa cabbage, snow peas, and shiitakes in a star anise-spiced soy-vinegar sauce. Light Chinese seafood dinner over steamed rice.

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Classic Korean glass noodle stir-fry (japchae) with spinach, carrots, mushrooms, napa cabbage, and scallions tossed in sesame oil and soy sauce. Vegetarian, colorful, and on the table in 45 minutes.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Sea scallops stir-fried with broccoli, napa cabbage, snow peas, and shiitake mushrooms in a star anise and rice vinegar sauce. A light, veggie-loaded Chinese seafood stir-fry over rice.

Beef chuck slow-cooked in soy sauce, brown sugar, ginger and garlic until fall-apart tender, then piled onto toasted French rolls with napa cabbage and pineapple. Set it and forget it.

Chinese dumplings - jiaozi are very popular in Chinese new year!