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Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

  • 25 m
  • 25 m
Grace Young
“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.”


    • Rice Wine-Oyster Sauce
    • 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
    • 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
    • ¼ teaspoon sugar
    • ⅛ teaspoon salt
    • Napa Cabbage and Carrots
    • 2 tablespoons canola oil
    • ¼ 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


  • 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.
  • 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.
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