Step 1

Gather all the ingredients.

Step 2

Cut ¼ head napa cabbage crosswise into pieces 2 inches (5 cm) long, and then cut the tough, thick pieces in half or thirds lengthwise.

Step 3

Cut off and discard the stems of 3 shiitake mushrooms. Thinly slice the shiitake caps.

Step 4

Cut 3 slices applewood smoked bacon into strips ½ inch (1.3 cm) wide.

Step 5

Heat an ungreased large frying pan on medium-high heat. Once it’s hot, add the bacon and stir-fry.

Step 6

Cook until the bacon fat has rendered. I added 2–3 tsp neutral oil to coat the bottom of my well-seasoned carbon steel pan as there wasn‘t enough rendered fat.

Step 7

Add the tough, thick pieces of napa cabbage. Sprinkle with half of the ¼ tsp Diamond Crystal kosher salt.

Step 8

Stir to mix and cook, covered, on medium-low heat for 2 minutes.

Step 9

Open the lid and stir. Add the shiitake and the tender, leafy pieces of the napa cabbage.

Step 10

Sprinkle with the rest of the salt and stir to mix.

Step 11

Cook, covered, for 3–4 minutes. Open the lid and see if the tough napa cabbage pieces are cooked through.

Step 12

If not, cover and continue to cook for 1–2 minutes. Stir to make sure the napa cabbage is crisp-tender and evenly cooked.

Step 13

Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce. Stir to mix.

Step 14

Transfer the Napa Cabbage Stir-Fry to a large plate. I sprinkle my stir-fry with freshly ground Japanese sansho pepper (optional) to enjoy.

Step 15

You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.