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Author Notes: This recipe came about one evening when my husband was out of town and I needed to whip up something fast to feed myself. I went exploring in my freezer and discovered the end of a bag of frozen shrimp, as well as half a head of shredded cabbage I’d frozen over the summer. And thus, this stir fry was born. I didn’t set out to make it taste like the filling of an egg roll, but that’s where we ended up.
http://whateverpieces.com/2016/01/25/shrimp-egg-roll-stir-fry/ —Stephanie H.
- 1 tablespoon ketchup
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1/2 teaspoon chili garlic sauce
- 1/2 tablespoon canola oil
- 1 clove garlic, sliced
- 1 teaspoon minced fresh ginger
- 1 dash red pepper flakes
- 2 cups shredded green cabbage
- 1 carrot, shredded
- 4 ounces raw shrimp, peeled and deveined (about 14 medium)
- 1 scallion, sliced
- Combine the ketchup, soy sauce, vinegar and chili garlic paste in a small bowl and stir until well-blended. Add a little water if necessary to help it come together. Set aside.
- Heat the oil over medium-high heat in a wok or frying pan. When shimmering, add the garlic, ginger and red pepper flakes and stir fry about one minute until fragrant.
- Add the cabbage and carrot to the pan. Cook, stirring frequently, until the cabbage is tender and softened, and has begun to brown in places.
- Push the vegetables to the edges of the pan and add the shrimp to the center. Cook for 1-2 minutes on each side until they turn pink.
- Add the scallion to the pan. Stir everything together and reduce heat to low.
- Pour in the sauce and cook just another minute or two, stirring until everything is coated.
- This recipe was entered in the contest for Your Best One-Pan Dinner