Cantonese-Style Shrimp and Napa Cabbage

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Photo: John Autry; Styling: Leigh Ann Ross
Yield:
Serves 4 (serving size: about 3/4 cup)
Bruce Weinstein and Mark Scarbrough
November 2011
RECIPE BY Cooking Light

Serve this dish with a side of brown rice or soba noodles.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

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