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.