• Gather all the ingredients.
  

To Prepare the Ingredients

• 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.
  
• Cut off and discard the stems of 3 shiitake mushrooms. Thinly slice the shiitake caps.
  
• Cut 3 slices applewood smoked bacon into strips ½ inch (1.3 cm) wide.
  

To Stir-Fry

• Heat an ungreased large frying pan on medium-high heat. Once it’s hot, add the bacon and stir-fry.
  
• Cook until the bacon fat has rendered. I added 2 tsp neutral oil to coat the bottom of my well-seasoned carbon steel pan as there wasn‘t enough rendered fat.
  
• Add the tough, thick pieces of napa cabbage. Sprinkle with half of the ¼ tsp Diamond Crystal kosher salt.
  
• Stir to mix and cook, covered, on medium-low heat for 2 minutes.
  
• Open the lid and stir. Add the shiitake and the tender, leafy pieces of the napa cabbage.
  
• Sprinkle with the rest of the salt and stir to mix.
  
• Cook, covered, for 3–4 minutes. Open the lid and see if the tough napa cabbage pieces are cooked through.
  
• If not, cover and continue to cook for 1–2 minutes. Stir to make sure the napa cabbage is crisp-tender and evenly cooked.
  
• Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce. Stir to mix.
  
• Transfer the Napa Cabbage Stir-Fry to a large plate. I sprinkle my stir-fry with freshly ground Japanese sansho pepper (optional) to enjoy.
  

To Store

• 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.