Shrimp and cabbage stir fry


Shrimp and cabbage stir fry

1 large egg white
1 tbsp potato starch
1 1/4 lb medium shrimp, peeled and deveined

2 tsp potato starch
1 tbsp soy sauce
2 tsp hoisin sauce
1 1/2 tsp rice wine vinegar
1/2 cup chicken broth, or water

2 tbsp vegetable oil
4 green onions, cut into 1/2-inch pieces, white and green parts separated
1 tbsp ginger, finely grated
1 clove garlic, finely grated
1 lb Napa cabbage, about 1/2 head=1 lb, cut into 1-inch pieces
Cooked rice, for serving (optional)


1. Whisk egg white, 1 tbsp potato starch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar, and the remaining 1 tablespoon soy sauce and 2 teaspoons potato starch in a small bowl, the whisk in the chicken broth. Set aside.

2. Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through,a bout 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.

3. Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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