Description
You’ll be proud to serve this Chinese stir fried napa cabbage for dinner tonight. It’s got flavor for days!
Ingredients
Scale
- 1 tablespoon vegetable or salad oil
- 1 garlic clove, minced
- 1/4 large napa cabbage (about 1 pound), sliced into bite size pieces
- 1 small carrot, sliced into strips
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon potato starch or cornstarch mixed with 6 tablespoons water
- 1 tablespoon sesame oil
- Salt and ground white pepper, to taste
Instructions
- Place a large skillet over high heat and wait 1 minute. When the pan is hot, add the oil and swirl it to coat the surface evenly. Add cabbage and carrots and stir fry for 4 minutes
- Add oyster sauce, soy sauce and garlic – and cook for 1 minute
- Next, add the potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
- Add the sesame oil, stir well and turn the heat off.
- Season with salt and ground white pepper and serve.
Notes
You can keep leftovers of this napa cabbage stir fry covered in the fridge for 1-2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 1.6g
- Sodium: 751.5mg
- Fat: 14.1g
- Saturated Fat: 6.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16.4g
- Fiber: 0.8g
- Protein: 3.7g
- Cholesterol: 0mg
