Description
Savory, salty, smoky, and with just enough heat to warm the taste buds, this crunchy cabbage stir fry with shrimp and dried chilis packs a punch in the flavor department and only takes about 20 minutes to make from start to finish.
Ingredients
Scale
- 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
- 5 garlic cloves, minced
- 1 shallot, chopped
- 10 ounces cabbage, chopped
- 7 ounces raw shrimp, peeled, deveined, and chopped
- 10 Chinese dried red chiles
- 2 teaspoons sesame oil (preferable toasted sesame oil) - optional
- 2 tablespoons fish sauce
- 2 tablespoons shaoxing wine, or dry sherry
- 1/4 teaspoon granulated sugar
- 1 tablespoon oyster sauce
- 1/2 teaspoon cornstarch
Instructions
- Mix all the ingredients for the sauce in a bowl and set aside.
- Chop one Chinese dried red chile and set it aside.
- In a wok, deep skillet, or large pan over high heat, add the neutral oil.
- When the oil is hot, add the garlic and shallot and cook for 30 seconds, until the garlic becomes fragrant.
- Add the cabbage and cook for 2 minutes, tossing and stirring constantly. Add the shrimp and keep tossing and stirring for another 3 minutes.
- Give the sauce a quick stir and add it to the wok. Cook for 1 minute or until the sauce thickens.
- Turn the heat off and add the chopped dried red chiles, whole dried red chiles, and sesame oil.
- Stir well to combine and transfer the dish to a serving bowl or plate. Serve.
Notes
Store the stir fry in an airtight storage container. It will keep in the fridge for up to 2 days.
Nutrition
- Serving Size: About 12 ounces
- Calories: 273
- Sugar: 7.1g
- Sodium: 1817.4mg
- Fat: 12.1g
- Saturated Fat: 6.3g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 16.5g
- Fiber: 3.3g
- Protein: 23.6g
- Cholesterol: 159.7mg
