| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 large egg white
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 1/4 pounds medium shrimp, peeled and deveined
- 2 teaspoons hoisin sauce
- 1 1/2 teaspoons sherry vinegar or rice wine vinegar
- 1/2 cup low-sodium chicken broth or water
- 2 tablespoons vegetable oil
- 4 scallions, cut into 1/2-inch pieces, white and green parts separated
- 1 tablespoon finely grated peeled ginger
- 1 clove garlic, finely grated
- 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
- Cooked white rice, for serving (optional)
Instructions
- Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
- Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
- Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.
Nutrition Facts
| Calories | 262 |
| Total Fat | 10 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 219 milligrams |
| Sodium | 516 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 2 grams |
| Protein | 32 grams |
Reviews
Easy and tasty. I added 2 more garlic gloves and some red pepper flakes. Had I not it would have been bland. Next time I will double the hoisin and maybe add a teaspoon of honey as it still needed a tiny little extra. Otherwise the shrimp cooked perfectly as the cabbage was perfect; neither too stiff nor limp. The scallions also perfect. So all in all, very good just needed a wee bit of a flavor boost in the sauce . I am certain these changes would not over power the taste of shrimp and veggies . I don’t like an overwhelming sauce but this one needed a little more flavor.
Delicious! Definitely drain the shrimp cornstarch sauce. Didn’t have hoisin sauce so found a recipe online for a siracha molasses substitute and came out great. Add additional salt and pepper as needed.
It was terrific! Easy to make and tasted great!
This is a great little ” catch all recipe” you can add whatever odds and ends veggies that are lingering in your fridge.. I’ve added a sliced onion… a julienned carrot.. a sliced pepper.. even zuchini..
I thought this was a great recipe. I did add bamboo shoots for additional crunch and doubled the sauce. I will make this again. My husband also put some peanuts in his serving for additional flavor.
This was good but used red pepper flakes and cayenne to amp up flavor. Used powdered ginger as that’s what I had on hand. Would make again. My guy thought it was delish!
my husband and daughter loved it. I didn’t use the soy sauce because she needs glutin free food.
Wow! Don’t be deceived by the simplicity of this recipe – it’s amazing. My family gobbled it down in nothing flat, and we will be doing so again and again.
I made this meal last night and as others have stated it is easy to prepare, but in our opinion, this meal is just okay. I followed the recipe, but is was missing something. My husband and I had to add cayenne to give it some taste or it would have been very bland. I will not be making this again. There are too many other recipes that surpass this one.
Excellent and easy! I added some dried chilies for a kick. Everyone wanted seconds!