Napa Cabbage, Shiitake and Pork Fried Rice
Napa cabbage, also known as Chinese cabbage, has a more delicate taste than the traditional green cabbage, and a softer texture. Here it’s an integral part of a fried rice dish that features a good balance of vegetables, meat and rice. To make it vegetarian, double the amount of carrots and mushrooms and omit the pork.
1 tablespoon mild olive oil
4 medium scallions, white and light-green parts, cut crosswise into slices (1/2 cup)
1 medium carrot, diced (1/2 cup)
8 ounces lean ground pork
1/8 teaspoon salt
4 ounces shiitake mushrooms (stems discarded), thinly sliced
8 ounces Napa cabbage, cut into strips
2 cups cooked rice
2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1 large egg, lightly beaten
Heat oil in a large braising pan over medium-high. Cook scallions, stirring, 2 minutes. Add carrot; cook, stirring, 3 minutes. Add pork and salt; cook, stirring, a few minutes, breaking up lumps. Add shiitakes and cook, stirring every 30 seconds or so, about 5 minutes, until soften and just start to brown. Add the cabbage. Cook, stirring, about 5 minutes, until wilted. Stir in rice, soy sauce and sesame oil.
Move cooked mixture to edges of pan, creating a well in the center. Pour in beaten egg and scramble until cooked. Mix egg with rice mixture, breaking up any clumps of egg. Taste, and add soy sauce and/or sesame oil as needed. Makes 6 servings.
Source: Stephanie Witt Sedgwick, Washington Post Service
Per serving: 290 calories, 14 g protein, 22 g carbohydrates, 16 g fat (4 g saturated fat), 70 mg cholesterol, 310 mg sodium, 1 g dietary fiber, 2 g sugar.