Crispy Napa Cabbage with Smoky Oyster Sauce

1. Prepare Napa Cabbage

Take the Napa cabbage and cut it crosswise into ¼-inch slices. Then, slice those pieces again to create bite-sized portions, aiming for about 4 loosely packed cups. Place these cabbage pieces into a bowl of cold water, wash them thoroughly, lift them out, and drain well. Set the cleaned cabbage aside.

2. Mix Oyster Sauce

Mix the hot water and oyster sauce in a small bowl. Stir this mixture well until the oyster sauce is fully dissolved and then set it aside.

3. Heat Wok

Heat a medium or large wok, or a deep skillet, over high heat. Add the peanut oil and then reduce the heat to medium-high. Stir in the turmeric, allowing it to infuse the oil with its warm color and subtle flavor.

4. Add Aromatics

Add the dried red chiles, minced shallot, and minced ginger to the wok. Stir-fry these ingredients for about 30 seconds, or until the shallot softens and releases its aroma.

5. Stir-Fry Cabbage

Raise the heat back to high and add the chopped Napa cabbage along with the salt. Stir-fry the cabbage, pressing it against the hot sides of the wok to help it wilt and soften quickly. This process should take about 2-3 minutes, and you’ll notice the cabbage becoming tender but still retaining its vibrant color and some crispness.

6. Add Oyster Sauce

Pour in the oyster sauce mixture and bring it to a boil. Stir everything together for another 15 seconds, ensuring the sauce is well distributed and the flavors meld perfectly.