Cantonese-Style Shrimp and Napa Cabbage

Cantonese-Style Shrimp and Napa Cabbage Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve this dish with a side of brown rice or soba noodles.

Yield:

Serves 4 (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 186
Fat 6.7 g
Satfat 1.1 g
Monofat 2.4 g
Polyfat 2.5 g
Protein 24.5 g
Carbohydrate 5.4 g
Fiber 1.6 g
Cholesterol 172 mg
Iron 3.1 mg
Sodium 509 mg
Calcium 92 mg

Ingredients

1/3 cup fat-free, lower-sodium chicken broth
2 tablespoons medium dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons dark sesame oil
2 teaspoons peanut oil
1 pound peeled and deveined large shrimp
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
4 cups shredded Napa cabbage
1/3 cup diagonally cut green onions

Preparation

1. Combine first 6 ingredients in a small bowl; stir with a whisk.

2. Heat a wok or skillet over high heat. Add oils to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.

Note:

Bruce Weinstein and Mark Scarbrough,

November 2011
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