Rating: 3.5 stars
11 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 4

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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

186 calories; fat 6.7g; saturated fat 1.1g; mono fat 2.4g; poly fat 2.5g; protein 24.5g; carbohydrates 5.4g; fiber 1.6g; cholesterol 172mg; iron 3.1mg; sodium 509mg; calcium 92mg.
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