Cabbage Stir Fry with Shrimp and Dried Chiles
Savory, salty, smoky, and with just enough heat, this Cabbage Stir Fry with Shrimp and Dried Chiles packs a punch in flavor.
Equipment
- wok
- large pan
- bowl
Ingredients
Cooking Ingredients
- 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
- 5 cloves garlic 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 preferably toasted sesame oil (optional)
Sauce Ingredients
- 2 tablespoons fish sauce
- 2 tablespoons shaoxing wine or dry sherry
- ¼ teaspoon granulated sugar
- 1 tablespoon oyster sauce
- ½ teaspoon cornstarch
Instructions
Cooking 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: 12ouncesCalories: 273kcalCarbohydrates: 16.5gProtein: 23.6gFat: 12.1gSaturated Fat: 6.3gMonounsaturated Fat: 2.3gCholesterol: 159.7mgSodium: 1817.4mgFiber: 3.3gSugar: 7.1g
Tried this recipe?Let us know how it was!