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.
Active Time: 25 minutes |
Total Time: 25 minutes
Rice Wine-Oyster Sauce
1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
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.
Per serving :
8 g Fat;
1 g Sat;
0 mg Cholesterol;
8 g Carbohydrates;
2 g Protein;
2 g Fiber;
231 mg Sodium;
310 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 fat
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.