Description
A fast and simple recipe for a flavorful weeknight dinner featuring tender-crisp cabbage and perfectly cooked shrimp in an Asian-style sauce.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 4 cups green cabbage, thinly sliced
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup sliced carrots (optional)
- 1/2 cup sliced bell pepper (optional)
Instructions
- Prepare the sauce by whisking together the soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes in a small bowl. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the minced garlic and grated ginger to the hot oil. Stir fry for about 30 seconds until fragrant. Do not let the garlic burn.
- Add the sliced cabbage, carrots, and bell pepper (if using) to the skillet. Stir fry for 3 to 4 minutes until the cabbage begins to soften but remains crisp.
- Push the vegetables to one side of the skillet. Add the shrimp to the empty space. Cook the shrimp for 1 to 2 minutes per side until they turn pink and opaque.
- Pour the prepared sauce over the shrimp and vegetables. Toss everything together quickly to coat evenly. Cook for 1 minute until the sauce thickens slightly.
- Remove from heat immediately and serve hot.
Notes
- For an authentic flavor, use low-sodium soy sauce.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the sauce during the last minute of cooking.
- Cut the cabbage into uniform pieces so it cooks evenly.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 750
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 200