Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
Napa—also known as Chinese cabbage—is the preferred cabbage in this healthy Asian stir-fry recipe because it’s much sweeter and more tender than green cabbage. If napa cabbage isn’t available at your grocery store, try Savoy cabbage or bok choy.Yield: 4 servings
Active Time: 25
Total Time: 25
Rice Wine-Oyster Sauce
- 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
- 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
Napa Cabbage and Carrots
- 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)
- 1 teaspoon sesame oil
- To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
- To prepare the stir-fry: 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 the 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
- Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; prep the cabbage up to 4 hours ahead.
- 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.
Nutrition Per Serving
|fat||8 g (1 g sat, g mono)|
Nutrition Bonus Vitamin A (124% daily value), Vitamin C (25% dv).
Carbohydrate Serving 1/2
Exchanges 2 vegetable, 1 1/2 fat
From EatingWell February/March 2005