I was not a big fan of cabbage when I was younger. I think it was because my mom always boiled it. But now I love cooking cabbage in a variety of ways. When cabbage prices come down, I tend to buy a lot of it! I blanch and then freeze the cabbage in quarter pieces. This way, I can make cabbage soup or other dishes all year round. Just recently, I ran across this recipe and knew I had to try it out:
Cabbage Stir-Fry With Shrimp
- 1 large egg white
- 1 tbsp plus 2 tsp cornstarch
- 1 tbsp plus 1 tsp soy sauce
- 1 pound shrimp, peeled and deveined (I used frozen shrimp already cleaned)
- 2 teaspoons hoisin sauce
- 1 /12 tsp sherry vinegar or rice wine vinegar
- ½ cup chicken broth
- 2 tbsp vegetable oil
- 4 green onions, cut in ½ inch pieces, separate the white and green parts
- 1 tbsp finely grated peeled ginger
- 1 clove garlic, finely chopped
- ½ head cabbage, cut into 1 inch pieces
- Cooked white rice (optional)
- Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. If you use frozen shrimp, set it out so it thaws before mixing. Refrigerate for at least 10 minutes.
- Whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl. Whisk in chicken broth.
- Drain the shrimp.
- Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the green onion whites, ginger and garlic for about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes.
- Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
- Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, for about 2 minutes. Stir in the green onion greens.
- Serve over rice.
This recipe seems like it would be a lot of work, but once you get all your ingredients out and organized (I really need to find a way to organize my spices – they are just crammed into a cupboard), it really is an easy stir-fry to do. And well worth it! My husband had it 2 nights (leftovers for just the 2 of us) and already wants me to make it again. I bet it will be a big hit with your family also.