Napa Cabbage & Carrots with Rice Wine Oyster Sauce
Created by WhatamIgonnaeatnext? on July 29, 2023
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #41330
Ingredients
- 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
How to Make
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Step 1: In a small bowl, whisk the rice wine, oyster sauce, sugar, and salt.
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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.
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Step 3: Add the canola oil.
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Step 4: Add the shallot and the garlic. Stir fry for 10 seconds.
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Step 5: Add the cabbage and carrots. Stir fry for about 1 minute, until the cabbage just starts to wilt.
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Step 6: Add the rice wine mixture; cook for 30 seconds.
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Step 7: Fry everything until both the cabbage and carrots are tender-crisp, about 1 to 2 minutes.
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Step 8: Add in the sesame oil, stirring it in.
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Step 9: Serve
Nutritional Facts
- Serving Size: 1 (158.3 g)
- Calories 136.1
- Total Fat - 11.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 278 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.1 g
- Sugars - 2.2 g
- Protein - 2 g
- Calcium - 47 mg
- Iron - 1.1 mg
- Vitamin C - 6.2 mg
- Thiamin - 0 mg