Delicious Asian Shrimp Cabbage (Printable Version)
Quick shrimp and Napa cabbage stir-fry with soy-sesame sauce, crisp vegetables and toasted sesame garnish.
# What You Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups Napa cabbage, thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Sauce
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon sesame oil
11 - 1 teaspoon honey (optional)
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon cornstarch
14 - 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or scallions, chopped (optional)
# How-To:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
02 - Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the peeled shrimp and cook for 2 to 3 minutes, turning once, until they turn pink and become opaque throughout. Transfer the shrimp to a plate and set aside.
03 - In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Add the julienned carrot, sliced bell pepper, and Napa cabbage to the skillet. Stir fry for 2 to 3 minutes, tossing frequently, until the vegetables are crisp-tender.
05 - Return the seared shrimp to the skillet. Pour in the prepared sauce and stir well. Cook for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the shrimp and vegetables.
06 - Add the sliced green onions and toss everything together to combine.
07 - Remove from heat. Sprinkle with toasted sesame seeds and fresh cilantro or scallions if desired. Serve immediately alongside steamed rice or noodles.
# Expert Hints:
01 -
- It comes together faster than delivery and hits every craving note without weighing you down.
- The sauce thickens into a glossy coat that makes everything look like you tried way harder than you did.
02 -
- Overcrowding the pan with shrimp is the fastest way to end up with a soggy mess instead of a beautiful sear.
- Cornstarch settles fast, so give the sauce one more stir right before pouring it in or you will get a clumpy surprise.
03 -
- Dry your shrimp thoroughly on paper towels before they hit the pan, moisture is the enemy of a good sear.
- Have every single ingredient prepped and measured before you turn on the stove because this moves too fast for chopping mid stream.