Shrimp and Cabbage Stir-Fry Recipe

Name: Shrimp and Cabbage Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy.
2
Add the shrimp and toss to coat.
3
Refrigerate 10 minutes.
4
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.
5
Set aside.
6
Drain the shrimp.
7
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.
8
Add the shrimp and stir-fry until almost cooked through, about 3 minutes.
9
Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
10
Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes.
11
Stir in the scallion greens.
12
Serve with rice, if desired.
13
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
14
Photograph by Antonis Achilleos

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp and Cabbage Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Cabbage Stir-Fry

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