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Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  4 servings, about 1/2 cup each
In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings, braises and of course stir-fries. Napa is much sweeter and more tender than green cabbage, resembling Savoy cabbage, which can be substituted.

Make Ahead Tip: Prep the cabbage up to 4 hours ahead
RECIPE INGREDIENTS
2 tablespoons  canola oil
1/4 cup  thinly sliced shallot (1 large)
2 teaspoons  minced garlic
4 cups  thinly sliced napa cabbage (about 8 ounces)
1 cup  thinly sliced carrot  (1 large)
Rice Wine-Oyster Sauce (see recipe link above)
1 teaspoon  sesame oil

Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Other necessary recipes:
Rice Wine-Oyster Sauce
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce Recipe at Cooking.com
DIRECTIONS
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  4 servings, about 1/2 cup each
Calories: 119
Fat, Saturated: 1g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 235mg
% Cal. from Fat: 61%
Fat. Total: 8g
Protein: 2g
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