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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

2 Reviews for Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

09/11/2010

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.

Comments
11/22/2009

I had green cabbage handy and used that instead of the Napa, it turned out great served over some rice. It was even good the next day packed for lunch with rice served cold. Next time I make it I will use Napa cabbage.

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