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.

Makes 4 servings, about 1/2 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 119 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 2 g fiber; 235 mg sodium; 142 mg potassium.



Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (45% dv).
1/2 Carbohydrate Serving

TIP: 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.

MAKE AHEAD TIP: Prep the cabbage up to 4 hours ahead

RELATED RECIPES: Rice Wine-Oyster Sauce