Naomi Duguid

Smoky Napa Stir-Fry

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Burma: Rivers of flavor
Burma

By Naomi Duguid

Published 2012

  • About

Another light take on green vegetables. The oyster sauce, available in Asian grocery stores and well-stocked groceries, gives a smoky undernote to the dish. Try to find fresh young Napa cabbage for extra crispness.

Ingredients

  • About ¾ pound Napa cabbage
  • ½ cup hot water
  • 1 scant tablesp

Method

Cut the cabbage crosswise into ¼-inch slices, then slice them crosswise to make bite-sized pieces (you should have 4 loosely packed cups). Place in a bowl of cold water to wash thoroughly, then lift out, drain, and set aside.

Pour the hot water into a small bowl, add the oyster sauce, and stir well. Set aside.

Place a medium or large wok or large deep skillet over high heat. Add