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Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

February/March 2005

Your rating: None Average: 3.6 (5 votes)

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.



READER'S COMMENT:
"I used Napa cabbage with beets - I didn't have any carrots. I also added some ginger for more flavor, and I accompanied it with udon noodles. It was pretty good but I think next time I'll let the shallot/ginger/garlic mixture cook a bit...
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

Makes: 4 servings

Serving Size: about 1/2 cup

Active Time:

Total Time:

Ingredients

Rice Wine-Oyster Sauce

  • 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
  • 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt

Napa Cabbage and Carrots

  • 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)
  • 1 teaspoon sesame oil

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.

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.

Nutrition

Per serving: 114 calories; 8 g fat (1 g sat); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 3 g total sugars; 2 g protein; 2 g fiber; 231 mg sodium; 310 mg potassium.

Nutrition Bonus: Vitamin A (124% daily value), Vitamin C (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 1/2 fat


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