Shrimp Cabbage Stir Fry – Marinated shrimp stir fried with cabbage in a tasty sauce. This is an easy dish to make and you can serve it family style or individually on a bed of rice!
Marinating the shrimp
We will be marinating the shrimp before we cook it. It’s a simple marinade and the main point is to add some flavor to it and also tenderizing it. The marinade consists of some salt, cornstarch, and rice cooking wine.
The rice wine not only helps with flavor, but it’s slight acidity also helps tenderize the shrimp. This is perfect especially if you do not have super fresh shrimp.
The cornstarch is used for its velveting effect. This is commonly used in Asian cooking as it crates a thin coating of the shrimp (or whatever meat you are marinating) and this helps prevent it from drying out during stir fries.
Type of cabbage
There are many types of cabbages, and I actually don’t use regular green cabbage here so I wanted to mention the type of cabbage I use – Taiwanese cabbage. You can TOTALLY use normal green cabbage, though! I’ve done it myself.
Taiwanese cabbage has a flat round shape with lighter green leaves than green cabbage. It is also milder, sweeter, flavor than green cabbage. Taiwanese cabbage is also a lot more tender and crisp, whereas green cabbage is more firm. This is why I recommend Taiwanese cabbage for stir fries as it cooks a lot faster.
However, if you can’t find any, as I mentioned you can totally just use green cabbage. I’ve done it before plenty of times. For both, you will want to stir fry until tender, and using the Taiwanese cabbage will just make it faster.
How to cut the cabbage
First, remove any wilted or damaged leaves you see on the outside, this can happen when the cabbage was transported.
Using a knife, cut the cabbage in half. Since we only need about half of it for this recipe, you can save the other half for another recipe.
With the half we will cook today, slice in half again (so now it’s quarter of the whole cabbage head).
Cut off the hard core and discard.
Now slice the cabbage in to 1-2 inch lengths, and then cut in to 1-2 widths.
Place cut cabbage in to a large bowl and add water to clean and wash. Drain and set aside for cooking!
How to cook Shrimp Cabbage Stir Fry
First gather your ingredients:
- Shrimp marinade:
- 1 lb shrimp
- 2 tbsp soy sauce
- 2 tbsp rice cooking wine
- 1 tsp brown sugar
- 1 tsp sesame oil
- 2 tsp cornstarch
- Black pepper (optional)
- Stir fry:
- 1 tbsp oil
- 1 pound cabbage (about 1/2 head), cut in to pieces
- 1/4 cup of water
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- Salt to taste
In a bowl, mix shrimp with the marinade ingredients together. Allow it to marinade for about 15-30 minutes.
In a wok or cooking pan, add cooking oil and allow it to cook on medium high heat. When oil is heated, shrimp and stir fry for about a minute and then remove from heat and set aside.
Add a little more cooking oil if your pan is too dry. Then, add cabbage and stir fry for about a minute and add 1/4 cup of water and cover with a lid for about 2 minutes.
Uncover and stir fry until the cabbage has softened, and return shrimp back in to pan and add soy sauce, brown sugar, sesame oil, salt to taste, and stir fry everything for about another 2-3 minutes or until everything is cooked thoroughly.
Remove from heat and serve!
Shrimp Cabbage Stir Fry
Shrimp Cabbage Stir Fry – Marinated shrimp stir fried with cabbage in a tasty sauce. This is an easy dish to make and you can serve it family style or individually on a bed of rice!
Ingredients
Shrimp marinade:
- 1 lb shrimp
- 2 tbsp soy sauce
- 2 tbsp rice cooking wine
- 1 tsp brown sugar
- 1 tsp sesame oil
- 2 tsp cornstarch
- Black pepper (optional)
Stir fry:
- 1 tbsp oil
- 1 pound cabbage (about 1/2 head), cut in to pieces
- 1/4 cup of water
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- Salt to taste
Instructions
- In a bowl, mix shrimp with the marinade ingredients together. Allow it to marinade for about 15-30 minutes.
- In a wok or cooking pan, add cooking oil and allow it to cook on medium high heat. When oil is heated, shrimp and stir fry for about a minute and then remove from heat and set aside.
- Add a little more cooking oil if your pan is too dry. Then, add cabbage and stir fry for about a minute and add 1/4 cup of water and cover with a lid for about 2 minutes.
- Uncover and stir fry until the cabbage has softened, and return shrimp back in to pan and add soy sauce, brown sugar, sesame oil, salt to taste, and stir fry everything for about another 2-3 minutes or until everything is cooked thoroughly.
- Remove from heat and serve!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 1/2 Inches - Black -
Eleulife Wok Pan with Lid, 13 Inch Carbon Steel Wok with Spatula, Nonstick Woks and Stir-fry Pans, No Chemical Coated Flat Bottom Chinese Wok for Induction, Electric, Gas Stove, All Stoves -
Kadoya Sesame Oil, 22.10 Fluid Ounce -
Michiu (Rice Cooking Wine)- 750ml (Pack of 1) by QIAN HU -
Lee Kum Kee Premium Light Soy Sauce, 16.9-Ounce + Lee Kum Kee Premium Dark Soy Sauce - 16.9 fl. Ounce + One NineChef Spoon
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 239mgSodium: 1889mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 28g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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