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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