Shrimp With Napa Cabbage and Ginger |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Gourmet. Jan 04. Serve with rice. Ingredients:
1 bunch scallion |
1 lb large shrimp, in shell peeled and deveined (16 to 20 per lb) |
2 tablespoons medium-dry sherry |
1 teaspoon cornstarch |
1/4 teaspoon white pepper |
1 teaspoon salt |
1 (2 lb) napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups) |
3 tablespoons vegetable oil |
1 teaspoon minced peeled fresh ginger |
1 red bell pepper, cut into 1/4-inch-wide strips (1 cup) |
1 tablespoon soy sauce |
Directions:
1. Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
2. Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
3. Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
4. Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil.
5. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
6. Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes.
7. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated.
8. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
9. Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.
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