Delicious Asian Shrimp and Cabbage (Printable Version)
Succulent shrimp and crisp cabbage tossed in a savory soy-sesame sauce for a quick, healthy weeknight meal.
# What You'll 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 version)
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
→ Pantry Staples
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro leaves, for garnish
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well blended. 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 to 3 minutes, turning once, until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant and just beginning to soften.
04 - Add the shredded cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry vigorously for 3 to 4 minutes, tossing frequently, until the vegetables are tender yet still retain a satisfying crunch.
05 - Return the cooked shrimp to the wok. Pour the prepared sauce over everything and toss thoroughly to coat all ingredients evenly. Continue stir frying for 1 to 2 minutes until the sauce has lightly thickened and everything is heated through.
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 Hints:
01 -
- The entire thing comes together faster than delivery, and honestly tastes way better than anything from a takeout container.
- That sauce hits every note, savory, tangy, a little sweet, with a gentle kick that keeps you going back for another bite.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the pan thirty seconds before you think they are done because carryover heat will finish the job.
- Do not crowd the wok with vegetables all at once if your pan is small, cook in two batches so everything sears instead of steaming.
03 -
- Dry your shrimp thoroughly with paper towels before searing them, because moisture is the enemy of that gorgeous golden crust you want.
- Toast your own sesame seeds in a dry pan for two minutes and you will never go back to the store bought ones again.