Smoky Napa Stir-Fry

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

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