Delicious Asian Shrimp And Cabbage (Print View)
Quick, flavorful stir fry of shrimp, Napa cabbage, bell pepper and carrot in a savory soy-sesame glaze.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups Napa cabbage, thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Sauce
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon sesame oil
11 - 1 teaspoon honey (optional)
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon cornstarch
14 - 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or scallions, chopped (optional)
# How To Make It:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
02 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes, turning once, until pink and opaque throughout. Transfer the shrimp to a plate and set aside.
03 - In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant and lightly golden.
04 - Add the julienned carrot, sliced bell pepper, and Napa cabbage to the skillet. Toss and stir fry for 2 to 3 minutes until the vegetables are crisp-tender but still vibrant in color.
05 - Return the seared shrimp to the skillet and pour in the prepared sauce. Stir well to combine and cook for 1 to 2 minutes, allowing the sauce to thicken and evenly glaze the shrimp and vegetables.
06 - Add the sliced green onions and toss briefly to incorporate, cooking for about 15 seconds.
07 - Remove from heat. Sprinkle with toasted sesame seeds and fresh cilantro or scallions if desired. Serve immediately alongside steamed rice or noodles.
# Expert Hints:
01 -
- It comes together in under thirty minutes, which means you can beat the urge to order takeout on even your busiest weeknights.
- The cabbage stays crisp while soaking up every bit of that savory sauce, giving you the texture balance most stir fries only dream of.
02 -
- Do not walk away from the garlic and ginger step, thirty seconds is all it takes and burnt garlic will turn the whole dish bitter in an instant.
- Pat the shrimp completely dry before they hit the pan because excess moisture is the enemy of a good sear and will leave you steaming instead of frying.
03 -
- Have every single ingredient measured and ready before you turn on the heat because stir fry waits for no one and you will not have time to chop vegetables while the garlic is burning.
- Use tamari instead of soy sauce if you need it gluten free, and always check the label on your oyster sauce since many brands hide wheat in there.