Shrimp Stir-Fried with Napa Cabbage

1. 1

   Bring the water to a boil in a large saucepan.

2. 2

   Add the cabbage ribs and cook for 10 seconds.

3. 3

   Add the leaves and cook for 20 seconds.

4. 4

   Drain the cabbage and rinse under cold water; drain well.

5. 5

   In a small bowl, combine the chicken stock with the cornstarch, black soy sauce, sesame oil and white pepper to make the sauce.

6. 6

   Warm a wok over high heat for 45 seconds.

7. 7

   Add the peanut oil and swirl to coat the wok.

8. 8

   Add the ginger and cook for 10 seconds.

9. 9

   Stir in the garlic and cook for 10 seconds.

10. 10

    Add the shrimp in a single layer and cook, turning once, until they begin to turn pink and curl up, about 15 seconds per side.

11. 11

    Add all the cabbage and stir-fry for 2 1/2 minutes.

12. 12

    Make a well in the center, pushing the mixture to the side of the wok.

13. 13

    Stir the sauce and pour it into the well.

14. 14

    Bring to a simmer, stir-frying to blend.

15. 15

    Transfer to a platter, sprinkle with the bell pepper and serve.

* Per serving · 4 servings · Values may vary.