Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

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

Directions

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.

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.