Shrimp and Cabbage Stir-Fry

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.