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.
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.