A quick, fragrant, and slightly crunchy stir-fry where succulent shrimp meet sautéed cabbage and a rich and comforting sesame sauce.
Ingredients
- Soy sauce
- Grilled sesame oil
- Honey or maple syrup
- Rice vinegar
- Hoisin sauce
- Cornstarch
- Water
- Shrimp (peeled and deveined)
- Green cabbage
- Minced garlic
- Freshly grated ginger
- Cooking oil
- Scallions
Instructions
- Mix all the ingredients of the sauce in a bowl. Reserve.
- Heat 1 tbsp of oil in a large pan or wok.
- Add the shrimp and cook for 2 to 3 minutes until they are pink.
- Remove and reserve.
- In the same pan, add the rest of the oil.
- Sauté the garlic and ginger for 30 seconds.
- Add the cabbage and cook for 5 to 10 minutes (it should still be slightly crunchy).
- Return the shrimp to the pan.
- Add the sauce and mix.
- Let it thicken for 1 to 2 minutes.
- Add the green onions and mix quickly.
