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
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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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