Spicy Shrimp and Cabbage Stir-Fry
A bit of spice and a hint of sweetness enhance this shrimp and cabbage stir-fry. A chili pepper adds heat, a bell pepper some heft. One tip for chili lovers: Omit the seeds if you’re looking for a mild dish, and add the seeds (and an extra chili) if you like food on the spicier side.
3 cloves garlic, finely chopped
1 piece (1 inch) fresh ginger, finely chopped
1 tablespoon sugar
¼ cup soy sauce
2 tablespoons sake or 1 tablespoon rice vinegar mixed with 1 tablespoon water
3 tablespoons peanut oil
2 pounds medium shrimp, peeled
3 cups water
Salt, to taste
1½ cups long-grain white rice
1 jalapeno or other chili pepper, cored, seeded, and finely chopped
1 Savoy cabbage, cored and chopped into ½-inch pieces
1 red bell pepper, cored, seeded, and coarsely chopped
4 scallions, coursely chopped
3 tablespoons chopped fresh cilantro
1. In a large bowl, whisk the garlic, ginger, sugar, soy sauce, sake or vinegar and water, and 1 tablespoon of the peanut oil. Add the shrimp and let sit for 15 minutes.
2. In a large saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 18 to 20 minutes or until the rice is tender and has absorbed the liquid in the pan. Remove from the heat and set aside.
3. Meanwhile, in a large wok or skillet over medium high heat, heat the remaining 2 tablespoons peanut oil. Add the jalapeno or chili pepper and cabbage. Cook, stirring often, for 5 minutes, or until the cabbage wilts. Add the bell pepper and cook, stirring often, for 3 minutes or until the pepper begins to soften.
4. Add shrimp and marinade to the pan. Cook, stirring constantly, for 6 minutes or until the shrimp turn pink and the cooking juices begin to thicken. Reserve 4 cups of the shrimp and vegetable mixture for the lettuce cups. Serve the remaining shrimp over the rice. Sprinkle with scallions and cilantro.
None Available.