Delicious Asian Shrimp and Cabbage (Print Page)
Quick stir-fry of tender shrimp, crisp cabbage, peppers and carrots in a savory Asian-style sauce.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly sliced (about ½ head)
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Sauce
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp sesame oil
12 - 1 tsp honey or brown sugar
13 - ¼ tsp crushed red pepper flakes (optional)
→ Other
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro, for garnish (optional)
# Directions:
01 - In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and stir fry for 2 to 3 minutes until they turn pink and are just cooked through. Remove shrimp from the pan and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
04 - Add the sliced cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry for 3 to 4 minutes until the vegetables are just tender but still retain their crisp texture.
05 - Return the cooked shrimp to the pan. Pour the prepared sauce over all ingredients and toss everything to coat evenly. Stir fry for another 1 to 2 minutes until well combined and heated through.
06 - Remove from heat. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It delivers big restaurant quality flavor in less time than it takes to order takeout.
- The cabbage stays perfectly crisp while soaking up every bit of that savory sauce.
02 -
- Overcrowding the pan with shrimp will cause them to steam instead of sear, so cook them in two batches if your wok is on the smaller side.
- Mixing the sauce before you start cooking means you can work fast when things move quickly in the wok, because once the garlic hits the oil everything happens in seconds.
03 -
- Dry your shrimp thoroughly with paper towels after peeling, because any excess moisture will lower the pan temperature and you will never get that golden caramelized exterior.
- Toast your own sesame seeds in a dry pan for two minutes until they darken slightly and release an incredible nutty aroma that the store bought version never quite delivers.