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  1. Crispy Napa Cabbage & Mushrooms

Crispy Napa Cabbage & Mushrooms

00:15:00 4 servings, 1/2 cup (125 mL) each
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4 servings, 1/2 cup (125 mL) each

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  • Cut leafy parts off cabbage leaves; discard or reserve for another use. Cut stems into 2-inch pieces.
  • Heat oil in wok on high heat. Add mushrooms; stir-fry 2 min. or until lightly browned. Add cabbage and wood ear; stir-fry 2 min.
  • Add dressing and sugar; cook and stir on medium heat 1 min. or until heated through.

Wood Ear

A popular ingredient in Sichuan cooking, wood ear is also known as tree ear, Jew's ear or cloud ear mushroom. It gets its name from its flat ear-like shape. Wood ear is most commonly found in a dried form. To clean dried wood ear, soak it in warm water for 10 min.; drain. Add more water; let soak 10 min. or until softened. The soaked wood ear will expand up to 5 times its original size. Rinse the soaked wood ear, then cut off and discard the tough root end before using as directed.


Prepare using Kraft Calorie-Wise Balsamic Vinaigrette Dressing.


  • 4 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 4 servings, 1/2 cup (125 mL) each
Calories 130
% Daily Value
Total fat 10g
Saturated fat 1g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 11g
Dietary fibre 3g
Sugars 6g
Protein 2g
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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