Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

3.7 (6)
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

Ingredients

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

Preparation

  1. To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
  2. 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

Nutrition Per Serving

calories 114
fat 8 g (1 g sat, g mono)
cholesterol 0 mg
carbohydrates 8 g
protein 2 g
fiber 2 g
sodium 231 mg
potassium 310 mg

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