Cabbage and Shrimp Fry Recipe| Yummy food recipes. By, 2017-02-01 Cabbage and Shrimp Fry Recipe| Yummy food recipes. Discover the flavor of the Cabbage and Shrimp Fry Recipe. This recipe is loaded with flavors. It is perfect as a side dish for any occasions. Prep Time: 10min Cook time: 20min Ingredients: 1large egg white,1 tablespoon plus 2 teaspoonscornstarch,1 tablespoon plus 1 teaspoonsoy sauce,1 1/4 poundsmedium shrimp, peeled and deveined,2 teaspoonshoisin sauce,1 1/2 teaspoonssherry vinegar or rice wine vinegar,1/2 cuplow-sodium chicken broth or water,2 tablespoonsvegetable oil,4scallions, cut into 1/2-inch pieces, white and green parts separated,1 tablespoonfinely grated peeled ginger,1 clovegarlic, finely grated,1 poundNapa cabbage (1/2 head), cut into 1-inch pieces,Cooked white ricefor serving (optional), Instructions: Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soya sauce in a large bowl until frothy. Add the shrimp in the egg mixture and toss it nicely. Refrigerate the the shrimp for 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the 1 tablespoon soya sauce and 2 teaspoons cornstarch in a bowl and add the chicken broth. Whisk it and set it aside. Drain the shrimp from the egg mixture. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, for 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. Cook for 2 min. Add the hoisin sauce mixture to the wok. Cook in a low flame and stir occasionally. Add in the scallion greens. Serve with rice, if want to. Also, Read Side DishBy Meghna

Cabbage and Shrimp Fry Recipe

Cabbage and Shrimp Fry Recipe

Cabbage and Shrimp fry is a colorful and delicious dish seasoned with aromatic spices. This dish contains nutritious value. A delicious side dish to accompany with any meal.Follow this recipe.  

Ingredients

  • 1large egg white
  • 1 tablespoon plus 2 teaspoonscornstarch
  • 1 tablespoon plus 1 teaspoonsoy sauce
  • 1 1/4 poundsmedium shrimp, peeled and deveined
  • 2 teaspoonshoisin sauce
  • 1 1/2 teaspoonssherry vinegar or rice wine vinegar
  • 1/2 cuplow-sodium chicken broth or water
  • 2 tablespoonsvegetable oil
  • 4scallions, cut into 1/2-inch pieces, white and green parts separated
  • 1 tablespoonfinely grated peeled ginger
  • 1 clovegarlic, finely grated
  • 1 poundNapa cabbage (1/2 head), cut into 1-inch pieces
  • Cooked white ricefor serving (optional)

Directions

  • Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soya sauce in a large bowl until frothy.
  • Add the shrimp in the egg mixture and toss it nicely.
  • Refrigerate the the shrimp for 10 minutes.
  • Meanwhile, whisk the hoisin sauce, vinegar and the 1 tablespoon soya sauce and 2 teaspoons cornstarch in a bowl and add the chicken broth.
  • Whisk it and set it aside.
  • Drain the shrimp from the egg mixture.
  • Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, for 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.
  • Cook for 2 min.
  • Add the hoisin sauce mixture to the wok.
  • Cook in a low flame and stir occasionally.
  • Add in the scallion greens.
  • Serve with rice, if want to.

Also, Read Side Dish

By Meghna

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