napa with porcini and ginger

May 16, 2014 • Nancy Wolfson-Moche

Napa cabbage is boiled in a broth of porcini mushrooms and ginger.  Napa has almost no calories, but it has lots of antioxidants, fiber and vitamins: a win-win vegetable.

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serves 2

INgredients

3 napa cabbage leaves

4-5 dried porcini mushrooms

2 slices ginger

pinch sea salt

Process   Soak the porcini mushrooms for about 10 minutes.

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The soaking water will darken. Peel and slice the ginger into matchsticks.

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Set aside. Wash the napa cabbage well. Slice it into half-inch-thick pieces.

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Fill a medium-sized skillet with water and a pinch of sea salt. Add the mushrooms and their soaking water. Add the ginger pieces. Bring to a boil. Add the napa cabbage pieces and let them cook in the seasoned water for about three minutes.

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Remove from the water and serve with the mushroom and ginger pieces.

 

©Nancy Wolfson-Moche 2014

 

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