Smoky napa stir-fry from Burma: Rivers of Flavor by Naomi Duguid

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Accompaniments: Poached fish salad with shallots and herbs; Shrimp curry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on June 29, 2024

    Delicious. A nice smoky flavour from cooking it in a wok on high heat. An excellent side dish.

  • westminstr on June 08, 2016

    A mild dish, as others have mentioned. It was fine but I wouldn't rush to make it again. I didn't get the smoky flavor. I served it with the fried rice (having napa cabbage and cooked rice to use up) and the two were too similar in flavor.

  • okcook on November 09, 2015

    A very mild dish and as mziech mentioned, it would pair nicely with a strongly flavoured dish. Easy to make.

  • mziech on April 03, 2015

    nice side dish, with indeed hint of smoke. Perfect when serving other more strong flavored dishes.

  • Delys77 on April 08, 2013

    Pg. 115 Beautiful colour on this dish, with the light green cabbage infused with the golden colour of the turmeric. The flavour was nice, the texture just right.

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