Smoky napa stir-fry

Source: unknown

Ingredients:

• About 3/4 lb Napa cabbage
• 0,5 cup hot water
• 1 scant tablespoon oyster sauce
• 2 tablespoons peanut oil
• 1/8 tsp turmeric
• 2 dried red chillies
• 1 medium shallot, minced
• 1 tsp minced ginger
• 1/4 tsp salt, or to taste

Method:

Cut the cabbage crosswise into 1/4-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 the oil, then lower the heat to medium-high and stir in the turmeric. Add the chillies, shallot, and ginger and stir-fry for about 30 seconds, until the shallot starts to soften.

Raise the heat to high, toss in the chopped greens and salt, and stir-fry, tossing and pressing the greens against the hot sides of the pan. When they have wilted and softened, for 2 to 3 minutes, add the oyster sauce mixture. Bring to a boil, turn and stir for another 15 seconds or so to distribute flavours and finish cooking the greens, and turn out into a wide shallow bowl.

Serve hot or at room temperature.