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

Ingredients:

  • 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)

Directions:

  1. 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.
  2. Whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl. Whisk in  chicken broth.
  3. Drain the shrimp.
  4. 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.
  5. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
  6. Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, for about 2 minutes.  Stir in the green onion greens.
  7. 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.

photo credit: Food Thinkers via photopin cc