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Stir-Fried Napa Cabbage with Luffa
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Vietnam Authentic home cooking from Vietnam, with US measurements.
Originally published on Cookpad Vietnam as Bắp cải thảo xào mướp
A picture of Stir-Fried Napa Cabbage with Luffa.

Stir-Fried Napa Cabbage with Luffa

Minh Hayes
Minh Hayes @Minh_0929
California United States

Week 11
This quick vegetarian stir-fry comes together in no time.

Week 11
This quick vegetarian stir-fry comes together in no time.

Read more

Stir-Fried Napa Cabbage with Luffa

Minh Hayes
Minh Hayes @Minh_0929
California United States

Week 11
This quick vegetarian stir-fry comes together in no time.

Week 11
This quick vegetarian stir-fry comes together in no time.

Read more
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Ingredients

20 minutes
1 person
  1. 1luffa (about 10 oz / 280 grams)
  2. 1 cupglass noodles (about 1.8 oz / 50 grams) and wood ear mushrooms (about 0.7 oz / 20 grams)
  3. 1 headnapa cabbage
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Steps

20 minutes
  1. 1

    Peel and slice the luffa. Cut the napa cabbage into pieces. Soak the glass noodles and wood ear mushrooms until softened.

    A picture of step 1 of Stir-Fried Napa Cabbage with Luffa.
    A picture of step 1 of Stir-Fried Napa Cabbage with Luffa.
  2. 2

    Heat oil in a pan and sauté chopped onion until fragrant. Add the luffa and stir well, then add the napa cabbage. After a few minutes, add the soaked glass noodles and wood ear mushrooms.

    A picture of step 2 of Stir-Fried Napa Cabbage with Luffa.
  3. 3

    Season to taste. Turn off the heat and sprinkle with chopped green onion and black pepper.

    A picture of step 3 of Stir-Fried Napa Cabbage with Luffa.
    A picture of step 3 of Stir-Fried Napa Cabbage with Luffa.
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Minh Hayes
Minh Hayes @Minh_0929
Published in the US on August 12, 2025 16:08
California United States
Nấu ăn đòi hỏi một sự đam mê và đặt niềm vui . Nấu ăn còn phải biết cách trình bày khi kết thúc món ăn với cách bày trí đó là một nghệ thuật sáng tạo cho người thưởng thức một cách ngon miệng, nên tôi dành tất cả sự đam mê trong nấu ănCooking requires passion and the ability to find joy in it. It also calls for the art of presentation — turning the final dish into a creative experience that delights the senses. That’s why I pour all of my passion into cooking.
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