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.
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.
Nutrition Information
Nutritional Analysis
Per serving
Calories
119
Carbohydrates
9 g
Protein
2 g
Fat
8 g
Saturated Fat
1 g
Cholesterol
0 g
Monounsaturated Fat
5 g
Dietary Fiber
2 g
Sodium
235 mg
Potassium
142 mg
Nutrition Bonus
Vitamin A (130% daily value), Vitamin C (45% dv).
![]("/food/images/spacers/spacer.gif"){kind=spacer}
