Delicious Asian Shrimp and Cabbage (Print Version)
Quick stir-fry of tender shrimp, crisp cabbage, peppers and carrots in a savory Asian-style sauce.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly shredded
03 - 1 medium carrot, cut into thin matchsticks
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Sauce
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp toasted sesame oil
12 - 1 tsp honey
13 - ¼ tsp crushed red pepper flakes
→ Pantry Staples & Garnishes
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds for garnish
16 - Fresh cilantro leaves for garnish
# Directions:
01 - In a small mixing bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the shrimp in a single layer and stir fry for 2 to 3 minutes until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and grated ginger, sauteing for about 30 seconds until fragrant and lightly golden.
04 - Add the shredded cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry for 3 to 4 minutes, tossing frequently, until the vegetables are crisp-tender and still retain a slight bite.
05 - Return the cooked shrimp to the wok. Pour the prepared sauce over everything and toss vigorously to coat evenly. Continue stir frying for 1 to 2 minutes until the sauce thickens slightly and coats all ingredients.
06 - Remove the wok from heat. Scatter the sliced green onions, toasted sesame seeds, and fresh cilantro over the top. Serve immediately while hot.
# Expert Tips:
01 -
- This dish comes together in under 30 minutes, which saved me on countless evenings when takeout menus started looking too tempting.
- The cabbage stays beautifully crisp while soaking up every bit of that savory sauce, creating textures that keep each bite interesting.
02 -
- Do not crowd the wok with too many vegetables at once or they will steam instead of stir frying, which I discovered the hard way when my cabbage turned into a soggy puddle.
- Mix the sauce before you start cooking because once things move fast in a hot wok, you will not have time to measure and whisk.
03 -
- Dry your shrimp thoroughly with paper towels before searing because even a little moisture prevents that gorgeous golden caramelization.
- Prep every single ingredient before the wok turns on because stir frying waits for no one once the heat is on.