Delicious Asian Shrimp Cabbage Stir-Fry (Printable)
Succulent shrimp and crisp cabbage tossed with peppers, ginger, and a savory soy-sesame glaze for a quick, healthy meal.
# What you need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 cups green cabbage, thinly sliced (about ½ head)
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Sauce
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce
10 - 1 tbsp rice vinegar
11 - 2 tsp sesame oil
12 - 1 tsp honey or brown sugar
13 - ¼ tsp crushed red pepper flakes (optional)
→ Other
14 - 2 tbsp vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro, for garnish (optional)
# Directions:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well combined. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and stir fry for 2 to 3 minutes, turning once, until they turn pink and are just cooked through. Transfer the shrimp to a plate and set aside.
03 - Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant and aromatic.
04 - Add the sliced cabbage, julienned carrot, and sliced bell pepper to the wok. Stir fry for 3 to 4 minutes, tossing frequently, until the vegetables are tender yet still retain a crisp bite.
05 - Return the cooked shrimp to the wok. Pour the prepared sauce over all the ingredients and toss thoroughly to coat everything evenly. Continue stir frying for 1 to 2 minutes until the sauce is heated through and has lightly glazed the shrimp and vegetables.
06 - Remove the wok from heat. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The whole thing comes together in under 30 minutes, which is faster than waiting for delivery.
- That sauce hits every note: salty, sweet, tangy, and just enough heat to keep things interesting.
02 -
- Do not walk away from the shrimp, because thirty seconds of distraction turns plump and juicy into rubbery and sad.
- Mixing the sauce before you start cooking is essential, because once the wok is hot everything moves fast and you will not have time to measure.
03 -
- Get your wok or skillet ripping hot before the oil goes in, because that is the difference between seared and steamed.
- Slice all your vegetables before you turn on the stove, because once the cooking starts there is no catching up.