Delicious Asian Shrimp and Cabbage (Printable)
Quick stir fry of shrimp, crisp cabbage, bell pepper and ginger in a savory soy-sesame sauce.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly sliced (about ½ head)
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Sauce
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp sesame oil
12 - 1 tsp honey or brown sugar
13 - ¼ tsp crushed red pepper flakes (optional)
→ Other
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro, for garnish (optional)
# Steps:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and crushed red pepper flakes until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and stir fry for 2–3 minutes until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
04 - Add the sliced cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry for 3–4 minutes until the vegetables are tender yet still retain a crisp bite.
05 - Return the cooked shrimp to the wok. Pour the prepared sauce over all the ingredients and toss everything together. Continue stir frying for 1–2 minutes until well coated and heated through.
06 - Remove the wok from heat. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It comes together in under thirty minutes, which means you can beat the urge to order takeout on even your busiest nights.
- The cabbage stays crisp and sweet against the savory sauce, creating a texture contrast that makes every bite interesting.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the pan the moment they are pink and slightly firm.
- Cooking the cabbage past the crisp-tender stage releases too much water and dilutes the sauce, so stay attentive during that step.
03 -
- Dry your shrimp thoroughly with paper towels after peeling, because even a little moisture prevents that gorgeous golden sear.
- Toast your own sesame seeds in a dry pan for two minutes and you will never go back to the untoasted ones again.