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Cabbage Stir Fry with Shrimp and Dried Chiles

Cabbage stir fry

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

 

Sauce

  • 2 tablespoons fish sauce
  • 2 tablespoons shaoxing wine, or dry sherry
  • ¼ teaspoon granulated sugar
  • 1 tablespoon oyster sauce 
  • ½ teaspoon cornstarch

Instructions

  1. Mix all the ingredients for the sauce in a bowl and set aside.
  2. Chop one Chinese dried red chile and set it aside.
  3. In a wok, deep skillet, or large pan over high heat, add the neutral oil.
  4. When the oil is hot, add the garlic and shallot and cook for 30 seconds, until the garlic becomes fragrant.
  5. Add the cabbage and cook for 2 minutes, tossing and stirring constantly. Add the shrimp and keep tossing and stirring for another 3 minutes.
  6. Give the sauce a quick stir and add it to the wok. Cook for 1 minute or until the sauce thickens.
  7. Turn the heat off and add the chopped dried red chiles, whole dried red chiles, and sesame oil. 
  8. 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

Keywords: main, quick, easy

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