Oyster Weed Stir-fry with Napa Cabbage (Odor-Free & One-Pan)
The perfect one-pan stir-fry method for oyster weed, eliminating any fishy odor and incorporating fresh autumn napa cabbage.
While cleaning out my fridge for the holiday, I found some salted oyster weed. I decided to pair it with some autumn napa cabbage and cook it all in one pan to minimize cleanup. This recipe ensures a delicious dish without any unpleasant smell.
Main Ingredients
- 200g salted oyster weed
- 1 small head of autumn napa cabbage (or 1 onion)
Seasoning
- 1 tsp salt (adjust based on the saltiness of the oyster weed)
- 2 Tbsp fish sauce (for umami boost)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp salt (adjust based on the saltiness of the oyster weed)
- 2 Tbsp fish sauce (for umami boost)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
It’s crucial to eliminate the inherent fishy odor of salted oyster weed for the best flavor. Cooking it directly without preparation can result in a bitter or unpleasant taste, so please follow this important step.
Step 2
Here’s a secret tip for removing the oyster weed’s odor! Rinse the salted oyster weed thoroughly under running water 3-4 times to remove excess salt. Then, pour hot water from a kettle over the rinsed oyster weed and let it sit for about 5 minutes. Afterward, drain it well in a colander. This simple method effectively removes any lingering fishy smell.
Step 3
Let’s prepare the vegetables. Since it’s kimchi season, I’m using crisp autumn napa cabbage, which adds a wonderful texture. Shred the cabbage into bite-sized pieces. If you’re using an onion, slice it thinly. Adding cabbage not only enhances the texture but also makes the dish visually appealing.
Step 4
Now, let’s start the one-pan cooking. Heat a generous amount of cooking oil in a wide pan. Spread the shredded cabbage (or onion) evenly in the pan and sprinkle a little salt over it. This pre-salting helps the vegetables soften faster and enhances their flavor.
Step 5
This is a convenient one-pan meal where everything is cooked together! First, stir-fry the vegetables slightly until they begin to soften, preparing them to meld with the other ingredients. (Oh, suddenly I’m inspired to add glass noodles and make this a delightful japchae!)
Step 6
Push the sautéed vegetables to one side of the pan. Add a little more cooking oil to the empty space, then add the minced garlic and the cut oyster weed. Stir-fry them together. Taste the mixture as oyster weed can lose some saltiness during cooking; if it’s too bland, add fish sauce for an extra umami kick. Fish sauce truly elevates the flavor!
Step 7
It’s time to finish with a drizzle of sesame oil for that fragrant aroma. (By the way, Tupperware’s sesame oil bottle is incredibly handy – it dispenses like a spray!)
Step 8
Now, thoroughly mix the sautéed vegetables and oyster weed together. Traditionally, toasted sesame seeds are sprinkled on top for a garnish, but I opted for a final touch of sesame oil for fragrance.
Step 9
When autumn napa cabbage is in season, try stir-frying it with salted oyster weed! The refreshing crunchiness of the cabbage perfectly complements the chewy texture of the oyster weed, creating a truly fantastic dish. It’s perfect as a side dish for rice or even as a snack with drinks!
