Grape and Napa Cabbage Stir Fry

This recipe needs very little introduction except to say…I know it looks weird, but try it.  I have served it to cabbage haters (including children) and they loved it.  The sweetness of the grapes makes all the difference.   This is another one of those recipes that I didn’t create, but whose origins have been lost.   My mom got it from someone back in the day.   The original recipe was a side dish.  I started adding the rotisserie chicken a few years back to make it into a really easy one-dish meal. 

Grape & Napa Cabbage Stir Fry

  • 1 cup sliced sweet onion
  • 1 tablespoon olive oil
  • 4 cups Napa cabbage, sliced thinly
  • 2 cups halved red seedless grapes
  • 4 dried shiitake mushrooms, rehydrated & cut into 1/2″ slices
  • 2 tablespoons fresh basil, chopped
  • salt & pepper to taste
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 1 rotisserie chicken, skinned, picked off bones

Saute onion in oil until tender.  Add cabbage, grapes, shrooms, basil, salt & pepper – stir fry until cabbage is crisp-tender.  Combine water and cornstarch, mix well and add to grape mixture.  Stir fry about 1 minute or until sauce thickens.  Add chicken and serve.  Makes 4 servings = 5 points each.

Notes:  This dish uses napa cabbage which is also sometimes known as chinese cabbage.  I have tried it with other types of cabbage and it doesn’t work nearly as well.  Also, don’t try to substitute regular button mushrooms for the shiitakes here, the dish really needs that tiny hint of woodsiness that shiitakes provide.  I have served this on its own or over rice.  If serving over rice, I sometime eliminate the chicken.

Image from:  Channel Islands Farms, Inc.


About wwfoodie

Foodie trapped in a Weight Watcher's body.
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