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20 minute dinner recipes

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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

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Rice Wine-Oyster Sauce

Napa Cabbage and Carrots

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.

Nutrition

Per serving : 114 Calories; 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