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Shrimp and Cabbage Stir Fry Recipe

   
 

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     Shrimp and Cabbage Stir Fry

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 mins

Ingredients
1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4lbs medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoon sherry vinegar or rice wine vinegar
1/2 cup low sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2inch pieces, white and green parts separated
 
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1lb Napa cabbage (1/2 head), cut into 1 inch pieces
Cooked white rice

Instructions
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.
Serving Suggestions
Serve over white rice.


Originally Submitted
10/29/2011





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