Photo: John Autry; Styling: Leigh Ann Ross
Serves 4 (serving size: about 3/4 cup)

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

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.

Ratings & Reviews

Quick easy & flavorful

November 17, 2015
This points-friendly dish was a big hit with the rest of the family too!

Just ok

March 25, 2015
CL has better stir fry shrimp dishes out there.  This was just ok.  I added some lightly steamed broccoli.  Served with jasmine rice.

joybuenaflor's Review

April 19, 2013

bjane1's Review

April 05, 2012
Easy, tasty stir fry. Great way to use up the leftover Napa cabbage. Served over brown rice and sprinkled with red pepper flakes

ElizabethBook's Review

December 18, 2011
I really liked this! It was very easy and tasty. I used broccoli slaw instead of just cabbage and served it over rice noodles. On another reviewer's suggestion, I added some soy sauce at the end. I can definitely see myself making this again.

Belladonna714's Review

December 01, 2011
This was surprisingly delicious!!! I made it with shrimp & scallops, and served it over udon noodles which I added to pan with the cabbage to soak up the sauce. This was easy, fast and most important...yummy! I would definitely make this again.

lnhewitt's Review

November 28, 2011

fairydragonstar's Review

November 17, 2011
I loved this because it was really quick to put together and the flavors were wonderful . I served this with soba noodles and a little bit of low sodium soy-sauce will make again and maybe add some different vegetables

DeputyDog's Review

November 13, 2011
I really liked this, it was so easy and really good. Will make again.

MeganS1's Review

November 13, 2011
I would definitely make this dish again because it is so quick, easy and tasty. I used white pepper instead of black pepper, mirin instead of sherry, and finished it off with a little bit of soy sauce. I ate it over rice and will make again, as i think its a perfect work-night, healthy meal for my husband and I.