INGREDIENTS:

• 1 Tbsp vegetable oil or salad oil
• 1 garlic clove, minced
• 1/4 large napa cabbage (about 1 lb)
• 1 small carrot, sliced into strips
• 1-2 Tbsp oyster sauce
• 1 Tbsp soy sauce (or Liquid Aminos)
• 1 Tbsp potato starch or cornstarch mixed with 6 Tbsp water
• 1 Tbsp sesame oil
• Salt & ground white pepper, to taste

INSTRUCTIONS:

1. Place a large pan over high heat and wait 1 minute. When pan is hot, add oil and swirl to coat pan,
2. Add cabbage & carrots and stir fry for 1 minute.
3. Next, add potato/corn starch & water mixture and cook for one minute, stirring until the sauce thickens.
4. Add sesame oil, stir well and turn the heat off.
5. Season with salt & ground white pepper and serve.

Hoisin Sauce to taste.
Add green onion or garnish with chives.

Serve on rice or noodles.

You can keep leftovers covered in fridge for 1-2 days.