Napa Cabbage & Carrots with Rice Wine-Oyster Sauce (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

http://www.eatingwell.com/recipes/napa_cabbage_carrots_with_rice_wine_oyster_sauce.html

From EatingWell:  February/March 2005

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.

4 servings, about 1/2 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  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.

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

Exchanges: 2 vegetable, 1 1/2 fat

Tips & Notes