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
- 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, (recipe follows)
- 1 teaspoon sesame oil
- 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
- Make Ahead Tip: 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.
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).
Exchanges: 2 vegetable, 1 1/2 fat