Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

:  February/March 2005

Your rating: None Average: 3.6 (5 votes)

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.


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 Recipe

Makes: 4 servings, about 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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)
  • Rice Wine-Oyster Sauce, (recipe follows)
  • 1 teaspoon sesame oil

This recipe calls for:

You Might Also Like

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.

Tips & Notes

  • Make Ahead Tip: 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: 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.

Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (45% dv).

Exchanges: 2 vegetable, 1 1/2 fat


More From EatingWell

Recipe Categories

Type of Dish
Side dish, vegetable
Ethnic/Regional
Asian
Chinese
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
February/March 2005
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement

Today's Favorites

World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner