Shrimp and Cabbage Stir-Fry

Total Time:
30 min
20 min
10 min

4 servings

  • 1 large egg white
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 2 teaspoons hoisin sauce
  • 1 1/2 teaspoons sherry vinegar or rice wine vinegar
  • 1/2 cup low-sodium chicken broth or water
  • 2 tablespoons vegetable oil
  • 4 scallions, cut into 1/2-inch pieces, white and green parts separated
  • 1 tablespoon finely grated peeled ginger
  • 1 clove garlic, finely grated
  • 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
  • Cooked white rice, for serving (optional)
  • Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.

  • Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.

  • Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

  • Per serving: Calories 262; Fat 10 g (Saturated 1 g); Cholesterol 219 mg; Sodium 516 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g

  • Photograph by Antonis Achilleos

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4.7 6
my husband and daughter loved it. I didn't use the soy sauce because she needs glutin free food. item not reviewed by moderator and published
Wow! Don't be deceived by the simplicity of this recipe - it's amazing. My family gobbled it down in nothing flat, and we will be doing so again and again. item not reviewed by moderator and published
I made this meal last night and as others have stated it is easy to prepare, but in our opinion, this meal is just okay. I followed the recipe, but is was missing something. My husband and I had to add cayenne to give it some taste or it would have been very bland. I will not be making this again. There are too many other recipes that surpass this one. item not reviewed by moderator and published
Excellent and easy! I added some dried chilies for a kick. Everyone wanted seconds! item not reviewed by moderator and published
Outstanding. Made it just as directed, except used a bit more ginger and two cloves of garlic instead of one. Usually I like my Asian food more spicy, but this had excellent flavor. Will definitely make it again and might substitute bok choy for the cabbage, but will not mess with the flavoring. item not reviewed by moderator and published
so delicious! As a lazy substitute i grabbed a bag of coleslaw mix. And I LOVE things with a tad bit of a kick so I added 1 tsp chili paste. Still a delicious quick and easy meal, it really did only take about 20 minutes, always a bonus! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen