Stir-Fry of Napa Cabbage and Carrots
- 1 T. peanut oil
- 2 cloves garlic, minced
- 1 T. fresh ginger, peeled and minced
- 8 oz. carrots, peeled and shredded
- 1 medium-large head Napa Cabbage (about 2 lbs), rinsed and thinly sliced
- 2 T. soy sauce
- 1 t. toasted sesame oil
- 1/2 t. chili paste with garlic
Heat a wok or large skillet over high heat. Add the peanut oil, garlic, and ginger and stir-fry for a few minutes, but do not allow the garlic to brown.
Add the carrot and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Add the soy sauce, toasted sesame oil, and chili paste and stir well to mix.
Adapted from The Joy of Cooking