Name: Shrimp and Cabbage Stir-Fry
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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)

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

On Tonight

Shrimp and Cabbage Stir-Fry

Categories:

Related Pages