Napa & Carrot Stir Fry.

I crave restaurant-stye Chinese and Vietnamese food, and I swear when I cook with napa cabbage, it’s almost the same thing. The vitamins explode out of this dish!

 

4 c napa cabbage, sliced or shredded

3 carrots, sliced into diagonals

1/2 c green onion, sliced into 1/2″ pieces

2 tbsp olive oil

1/2 tbsp butter

1 tbsp minced or crushed garlic

4 tbsp soy sauce

1/2 tsp black pepper

1/4 tsp crushed red pepper (optional)

2 c cooked rice

2 tbsp chopped cilantro (optional)

 

In a large skillet or wok, heat oil and butter over high heat. Add garlic and stir to coat with oil. Toss in carrots and coat with garlic and oil; saute over high heat for 2 minutes. Add napa and onion and cook, stirring constantly, for 2 more minutes or until napa is somewhat wilted. Add soy sauce, black pepper, and red pepper flakes (if using) to vegetable mixture and stir to combine. Turn off heat; toss with rice and top each serving with cilantro, if using.

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