Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

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.

From EatingWell: February/March 2005
Yield: 4 servings, about 1/2 cup each
Active Time: 20 minutes
Total Time: 20 minutes


  1. 2 tablespoons canola oil
  2. 1/4 cup thinly sliced shallot, (1 large)
  3. 2 teaspoons minced garlic
  4. 4 cups thinly sliced napa cabbage, (about 8 ounces)
  5. 1 cup thinly sliced carrot, (1 large)
  6. Rice Wine-Oyster Sauce, (recipe follows)
  7. 1 teaspoon sesame oil


  1. 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.

Tips & Notes

This Recipe Calls For:


Nutrition Per Serving: 119 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 2 g fiber; 235 mg sodium; 142 mg potassium.

Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (45% dv).

Carbohydrate Serving

Exchanges: 2 vegetable, 1 1/2 fat