Description
Learn how to make a delicious Shrimp and Cabbage Stir Fry at home with our easy recipe. Perfect for a quick and flavorful weeknight dinner!
Ingredients
- 1 large egg white (about 30g)
- 1 tablespoon plus 2 teaspoons cornstarch (15g)
- 1 tablespoon plus 1 teaspoon soy sauce (20ml)
- 1 1/4 pounds medium shrimp, peeled and deveined (565g)
- 2 teaspoons hoisin sauce (10ml)
- 1 1/2 teaspoons apple cider vinegar (7.5ml)
- 1/2 cup vegetable broth or water (120ml)
- 2 tablespoons vegetable oil (30ml)
- 4 scallions, cut into 1/2-inch pieces, white and green parts separated
- 1 tablespoon finely grated peeled ginger (15g)
- 1 clove garlic, finely grated
- 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces (450g)
- Cooked white rice, for serving (optional)
Instructions
- In a large bowl, blend the egg white, 1 tablespoon of cornstarch, and 1 teaspoon of soy sauce until it becomes frothy. Add the shrimp, ensuring they are well-coated. Place in the fridge for 10 minutes. In the meantime, combine the hoisin sauce, vinegar, the remaining tablespoon of soy sauce, and 2 teaspoons of cornstarch in a smaller bowl, then mix in the vegetable broth. Set this mixture aside.
- After chilling, drain the shrimp. Warm the vegetable oil in a wok or large skillet over medium-high heat. Add the white parts of the scallions, ginger, and garlic, and cook for about 30 seconds while stirring. Introduce the shrimp to the pan, cooking and stirring for approximately 3 minutes until nearly done. Incorporate the cabbage and continue to cook, stirring, for an additional 2 minutes or until the shrimp are fully cooked and the cabbage softens.
- Stir the hoisin sauce mixture once more, pour it into the wok, and allow it to simmer for 2 minutes, stirring occasionally. Mix in the green parts of the scallions. Serve with rice if you wish.
Notes
- Marinate shrimp in soy sauce mixture longer for enhanced flavor.
- Cook shrimp quickly to avoid toughness and overcooking.
- Add bell peppers or snap peas for extra texture and color.
