Delicious Asian Shrimp Cabbage Stir (Print version)

Shrimp and cabbage stir-fry with peppers, ginger, and a soy-sesame glaze — ready in 25 minutes.

# What goes in:

→ Seafood

01 - 1 pound 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 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons sesame oil
12 - 1 teaspoon honey or brown sugar
13 - ¼ teaspoon crushed red pepper flakes (optional)

→ Pantry Staples & Garnish

14 - 2 tablespoons vegetable oil
15 - Toasted sesame seeds, for garnish
16 - Fresh cilantro, for garnish (optional)

# Cooking steps:

01 - In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and crushed 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 peeled shrimp in a single layer and stir fry for 2 to 3 minutes 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 red bell pepper to the wok. Stir fry for 3 to 4 minutes until the vegetables are just tender but still retain their crisp texture.
05 - Return the cooked shrimp to the wok. Pour the prepared sauce over all the ingredients and toss vigorously to coat evenly. Continue stir frying for 1 to 2 minutes until everything is well combined and heated through.
06 - Remove the wok from heat. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • It transforms humble cabbage into something you will actually crave, with a savory sauce that clings to every strand.
  • The entire dish lands on the table in under thirty minutes, making it a lifesaver for chaotic weeknights.
02 -
  • If you leave the shrimp in the wok while the vegetables cook they will turn rubbery and sad so always remove them first.
  • The cabbage will release water if you crowd the pan so use the largest wok or skillet you own and keep the heat high.
03 -
  • Pat the shrimp completely dry with paper towels before they hit the oil because any moisture left on them will cause the oil to spit and prevent a good sear.
  • Get the wok screaming hot before adding anything and cook in batches if necessary because a crowded pan steams instead of stir frying.

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