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Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

 

Napa Cabbage & Carrots with Rice Wine-Oyster Sauce

Cooking Time: 20 Mins Total Time: 20 Mins

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:

  1. 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. 
  2. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. 
  3. 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. 
  4. Stir in sesame oil. Serve immediately.