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 more in the hot oil to release more flavor. I did forget the sesame oil at the end; I'll add that in to the leftovers.
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
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.