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
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.