• Gather all the ingredients.
  

To Prepare the Ingredients

• Cut ¼ head napa cabbage crosswise into 2-inch (5-cm) pieces. Cut the tough, thick rib pieces lengthwise in half or thirds.
  
• Cut off the stems of 3 shiitake mushrooms and thinly slice the caps.
  
• Cut 3 slices applewood smoked bacon into ½-inch (1.3-cm) strips.
  

To Stir-Fry

• Heat a large frying pan over medium-high heat. Add the bacon and stir-fry with a spatula.
  
• Stir-fry for 2–3 minutes until the bacon is lightly browned and the fat has rendered. If the pan looks dry, add up to 2 tsp neutral oil.

  Nami's Tip: I use a well-seasoned carbon steel pan.
  
• Add the thick rib pieces and sprinkle with ⅛ tsp kosher salt.
  
• Reduce the heat to medium-low. Stir, cover, and cook for 2 minutes.
  
• Open the lid and add the shiitake and tender, leafy napa cabbage pieces.
  
• Sprinkle with another ⅛ tsp kosher salt and stir.
  
• Cover and cook for 3–4 minutes until the napa cabbage ribs are crisp-tender.
  
• If they are not tender, cover and cook for another 1–2 minutes.
  
• Season with ⅛ tsp freshly ground black pepper and 2 tsp soy sauce and stir.
  

To Serve

• Transfer to a large plate and sprinkle with freshly ground Japanese sansho pepper (optional).
  

To Store

• Keep the leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to a month.