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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.

Source: EatingWell Magazine, February/March 2005




Rice Wine-Oyster Sauce
Napa Cabbage and Carrots


Instructions Checklist
  • To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.

  • 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.


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 Facts

about 1/2 cup
114 calories; protein 1.8g; carbohydrates 8.1g; dietary fiber 2.3g; sugars 2.6g; fat 8.4g; saturated fat 0.7g; vitamin a iu 6185.3IU; vitamin c 14.9mg; folate 49mcg; calcium 40.9mg; iron 0.5mg; magnesium 14mg; potassium 310mg; sodium 231.3mg; thiamin 0.1mg.

2 vegetable, 1 1/2 fat