1Mix the water, oyster sauce and salt together and set aside.
Place oil in large pan or wok.
Bring heat to medium high.
Saute ginger and garlic 1 minute.
Add the shallots and saute another minute.
Add the carrots green onions and cabbage.
Stir in tumeric.
Stir fry until wilted and softened.
Add the oyster sauce water mixture.
Turn heat to high stir and cook until most moisture is gone.