Tuesday, March 6, 2012

Recipe Of The Day: Shrimp & Cabbage Stir Fry

The warm weather is returning quickly here in Southern California and with that; pool-side hangouts, lots of libations and fresh seafood being served in abundance. 

For those of you out their in the World though who don’t have time for any of that fun nonsense, take a moment at the very least to treat yourself to a dish that pulls together quickly, tastes better than what you’ll find at the local corner spot and is Really Healthy.

Shrimp & Cabbage Stir Fry, is the type of dish one should master, simply to impress your guests and keep your repertoire up to par.

(click Read More for the entire recipe) 

1 Large Egg White
1 TBS plus 2 tsp Cornstarch
1 TBS plus 1 tsp Soy Sauce
1 ¼ lbs Medium Shrimp, Peeled And Deveined
2 tsp Hoisin Sauce
1 ½ tsp Sherry Vinegar Or Rice Wine Vinegar
½ Cup Low-Sodium Chicken Broth Or Water (for even lower sodium)
2 TBS Vegetable Oil
4 Scallions, Cut Into ½ -in Pieces, White And Green Parts Separated
1 TBS Finely Grated Peeled Ginger
1 Clove Garlic, Finely Grated
1 lb Napa Cabbage (½ Head), Cut Into 1-Inch Pieces
Cooked White Rice, For Serving (Optional)

Whisk the egg white, 1tablespoon cornstarch and 1teaspoon soy sauce in a large bowl until frothy.
Add the shrimp and toss to coat.
Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth.
Set aside.

Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds.
Add the shrimp and stir-fry until almost cooked through, about 3 minutes.
Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.

Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes.
Stir in the scallion greens. Serve with rice, if desired.

Per serving: Calories 262; Fat 10 g (Saturated 1 g); Cholesterol 219 mg; Sodium 516 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g

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