Delicious Asian Shrimp and Cabbage (Printable)
Quick weeknight stir-fry of shrimp, cabbage and colorful vegetables in a savory soy-sesame glaze.
# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly sliced (about ½ head)
03 - 1 medium carrot, julienned
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 sesame oil
12 - 1 tsp honey or brown sugar
13 - ¼ tsp crushed red pepper flakes
→ Other
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro, for garnish
# How To Make It:
01 - In a small bowl, whisk together 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 skillet over medium-high heat. Add the shrimp in a single layer and stir fry for 2–3 minutes until they turn pink and are just cooked through. Remove the shrimp from the pan and set aside.
03 - Add the remaining tablespoon of oil to the wok. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
04 - Add the sliced cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry for 3–4 minutes until the vegetables are tender-crisp and still retain their crunch.
05 - Return the cooked shrimp to the pan. Pour the prepared sauce over all the ingredients and toss everything together. Stir fry for another 1–2 minutes until the sauce evenly coats everything and is heated through.
06 - Remove from heat. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together in 25 minutes from cutting board to plate, which is faster than waiting for delivery.
- The cabbage stays crisp and sweet against the savory sauce, so even people who think they hate cabbage come back for seconds.
- You probably have most of the ingredients in your pantry already, and the ones you do not buy are cheap.
02 -
- Do not walk away from the garlic and ginger step, because thirty seconds is the difference between fragrant and bitter.
- Overcooked shrimp turn rubbery and sad, so pull them off the heat the second they curl into a C shape and are no longer translucent.
03 -
- Prep every single ingredient before you turn on the stove, because once the wok is hot there is no time to slice or measure anything.
- Pat the shrimp dry and do not salt them beforehand, because the sauce is already salty enough and excess moisture prevents a good sear.