Shrimp and Cabbage Stir-Fry
Difficulty: Easy Serves: 4 Nutrition per serving: Calories 262, Total Fat 10g, Saturated Fat 1g, Cholesterol 219mg, Sodium 516mg, Carbohydrates 10g, Dietary Fiber 2g, Protein 32g Total time: 30 minutes Preparation time: 20 minutes Cooking time: 10 minutes
- 1 large egg white
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons hoisin sauce
- 1 teaspoon sherry vinegar or rice wine vinegar
- 1/2 cup low-sodium chicken broth or water
- 2 tablespoons vegetable oil
- 4 scallions, cut into 1-inch pieces, keeping white and green parts separate
- 1 tablespoon finely grated peeled ginger
- 1 clove garlic, finely grated
- 1 pound Napa cabbage (about half a head), chopped into 1-inch pieces
- Cooked white rice, optional, for serving
1. In a large bowl, whisk together the egg white, 1 tablespoon cornstarch, and 1 teaspoon soy sauce until frothy; add the shrimp and toss gently to coat. Refrigerate for 10 minutes. Meanwhile, in a small bowl combine the hoisin sauce, vinegar, remaining 1 tablespoon soy sauce, and 2 teaspoons cornstarch, then stir in the chicken broth and set aside.
2. Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir-fry the white parts of the scallions with the grated ginger and garlic for about 30 seconds. Add the shrimp and stir constantly until nearly opaque, about 3 minutes. Add the cabbage and continue stir-frying until the cabbage softens and the shrimp are cooked through, about 2 more minutes.
3. Stir the sauce again and pour it into the wok. Simmer, stirring occasionally, for about 2 minutes, then add the green parts of the scallions and toss to combine. Serve with rice if desired.
Photograph by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine
