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Napa Cabbage & Carrots with Rice Wine Oyster Sauce

Here's how you make Napa Cabbage & Carrots with Rice Wine Oyster Sauce
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  • Servings: 4
  • Prep: 10m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon Shaoxing rice wine
  • 2 teaspoons oyster sauce (or vegetarian oyster sauce)
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 2 tablespoons canola oil
  • 1/4 cup shallots, thinly sliced
  • 2 teaspoons garlic, minced
  • 4 cups Napa cabbage, thinly sliced
  • 1 cup carrots, thinly sliced
  • 1 teaspoon Sesame oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a small bowl, whisk the rice wine, oyster sauce, sugar, and salt.

  • Step 2: Heat a large wok or a large skillet on high heat. To check if the pan is ready, add a bead of water. It should vaporize within 1 to 2 seconds.

  • Step 3: Add the canola oil.

  • Step 4: Add the shallot and the garlic. Stir fry for 10 seconds.

  • Step 5: Add the cabbage and carrots. Stir fry for about 1 minute, until the cabbage just starts to wilt.

  • Step 6: Add the rice wine mixture; cook for 30 seconds.

  • Step 7: Fry everything until both the cabbage and carrots are tender-crisp, about 1 to 2 minutes.

  • Step 8: Add in the sesame oil, stirring it in.

  • Step 9: Serve

Tips & Variations

Don't forget the following tips and variations.
  • You need a wok or large skillet.

We hope you enjoy this recipe!

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