Shrimp and Cabbage Stir-Fry (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 large egg white |
1 tablespoon plus 2 teaspoons cornstarch |
1 tablespoon plus 1 teaspoon soy sauce |
1 1/4 pounds medium shrimp, peeled and deveined |
2 teaspoons hoisin sauce |
1 1/2 teaspoons sherry vinegar or rice wine vinegar |
1/2 cup low-sodium chicken broth or water |
2 tablespoons vegetable oil |
4 scallions, cut into 1/2-inch pieces, white and green parts separated |
1 tablespoon finely grated peeled ginger |
1 clove garlic, finely grated |
1 pound napa cabbage (1/2 head), cut into 1-inch pieces |
cooked white rice, for serving (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. Per serving: Calories 262; Fat 10 g (Saturated 1 g); Cholesterol 219 mg; Sodium 516 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g
5. Photograph by Antonis Achilleos
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