Our take on a Chinese-restaurant favorite uses the same ingredients, but skips the heavy batter and deep frying. If you can't get jumbo shrimp, use 1 pound of the largest shrimp you can find.
3 tablespoons mayonnaise
2 teaspoons rice vinegar
1 tablespoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1 small head napa cabbage (about 12 oz.), thinly sliced
1 cup sugar snap peas, cut in half on the diagonal
1 green onion, thinly sliced
5 teaspoons honey
2 tablespoons soy sauce
1 teaspoon minced fresh ginger
1 garlic clove, minced
1/4 teaspoon red chile flakes
2 tablespoons vegetable oil
20 jumbo (16 to 20 per lb.) raw shrimp, peeled (tails left on) and deveined
1/3 cup store-bought glazed walnut halves
Steamed rice (optional)
How to Make It
Whisk mayonnaise, vinegar, sesame oil, salt, and white pepper together in a large bowl. Add cabbage, peas, and green onion and toss until well combined. Set aside.
Heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and chile flakes in a small bowl, then set aside. Increase heat to high. Add vegetable oil to pan, add shrimp, and cook until just beginning to turn pink, about 30 seconds. Add honey-soy sauce mixture and cook, stirring, until shrimp is cooked through and sauce is thickened, about 1 minute. Stir in walnuts.
Divide shrimp and walnuts among four plates or bowls, drizzle with pan sauce, and serve with hot steamed rice if you like.
So what do you do with the mayonnaise-vegetable mixture that was set aside in Step 1 ??? My guess is that the shrimp should first be added to the honey-soy sauce mixture, then cooked in the frying pan until just beginning to turn pink, about 30 seconds. Add mayonnaise-vegetable
mixture and cook, stirring, until shrimp is cooked through and sauce is
thickened, about 1 minute...
This was an easy and delicious weekday meal. I didn't make any major changes: just slightly smaller shrimp and no red chile flakes - my family doesn't eat anything with even a hint of heat! Still very good
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