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Categories:
water cabbage chicken stock cornstarch black soy sauce Asian sesame oil ground white pepper peanut oil fresh ginger garlic shrimp red bell pepper
Viewed: 48 - Published at: 5 years agoIngredients
- 2 quarts water
- 1 pound Napa cabbage, leaves and ribs sliced separately 1/2 inch thick
- 4 1/2 tablespoons chicken stock or canned low-sodium broth
- 1 tablespoon cornstarch
- 1 tablespoon black soy sauce
- 3/4 teaspoon Asian sesame oil
- Pinch of freshly ground white pepper
- 2 teaspoons peanut oil
- 2 teaspoons minced fresh ginger
- 1 1/2 teaspoons minced garlic
- 1/2 pound medium shrimp, shelled and deveined
- 1/4 cup thinly sliced red bell pepper
Method
- Bring the water to a boil in a large saucepan.
- Add the cabbage ribs and cook for 10 seconds.
- Add the leaves and cook for 20 seconds.
- Drain the cabbage and rinse under cold water; drain well.
- In a small bowl, combine the chicken stock with the cornstarch, black soy sauce, sesame oil and white pepper to make the sauce.
- Warm a wok over high heat for 45 seconds.
- Add the peanut oil and swirl to coat the wok.
- Add the ginger and cook for 10 seconds.
- Stir in the garlic and cook for 10 seconds.
- Add the shrimp in a single layer and cook, turning once, until they begin to turn pink and curl up, about 15 seconds per side.
- Add all the cabbage and stir-fry for 2 1/2 minutes.
- Make a well in the center, pushing the mixture to the side of the wok.
- Stir the sauce and pour it into the well.
- Bring to a simmer, stir-frying to blend.
- Transfer to a platter, sprinkle with the bell pepper and serve.
