I had some napa cabbage left over after making the ginger salad for TF's birthday dinner, so I decided to give this stir-fry a try. It's nothing super fancy, but it was quick and easy and gave us a little bit more veg to round out the meal.

Napa Cabbage Stir-Fry

Slighlty adapted from Burma: Rivers of Flavor by Naomi Duguid

Ingredients

• 350g Napa cabbage
• 1/2 c. hot water
• 1 Tbsp. oyster sauce¹
• 2 Tbsp. oil
• 1/8 tsp. ground turmeric
• 1-2 dried red Thai, cayenne, or arbol chilies
• 1 shallot, minced
• 1 tsp. minced ginger
• 1/4 tsp. coarse sea salt

Directions

1. Cut the cabbage into 5mm slices, then cut them crosswise to create bite-sized pieces.
2. Rinse well, drain, and set aside.
3. Combine hot water and oyster sauce and set aside.
4. Heat wok over high heat.
5. Drizzle in the oil and swirl to coat the wok.
6. Reduce heat to medium and add the turmeric.
7. Immediately add the chilies, shallot, and ginger and stir-fry for 30 seconds.
8. Increase heat to high and add the cabbage and salt.
9. Stir-fry for 2-3 minutes.
10. Drizzle in the oyster sauce mixture an dbring to a boil.
11. Cook for another 15-30 seconds.
12. Transfer to a shallow bowl to serve.

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¹ Be sure to use vegetarian oyster sauce if you would like the dish to be vegetarian or vegan. ^Back