Smoky Napa Stir-Fry

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

1. 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).
2. Place in a bowl of cold water to wash thoroughly, then lift out, drain, and set aside.
3. Pour the hot water into a small bowl, add the oyster sauce, and stir well.
4. Set aside.
5. Place a medium or large wok or large deep skillet over high heat.
6. Add the oil, then lower the heat to medium-high and stir in the turmeric.
7. Add the chiles, shallot, and ginger and stir-fry for about 30 seconds, until the shallot starts to soften.
8. 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.
9. When they have wilted and softened, 2 to 3 minutes, add the oyster sauce mixture.
10. Bring to a boil, turn and stir for another 15 seconds or so to distribute flavors and finish cooking the greens, and turn out into a wide shallow bowl.
11. Serve hot or at room temperature.

cabbage, water, oyster sauce, peanut oil, turmeric, red chiles, shallot, ginger, salt

Taken from www.cookstr.com/recipes/smoky-napa-stir-fry (may not work)