Stir-fry Cabbage & Shrimp

This stir-fry cabbage & shrimp is another meat & veggies plate. I have been cooking a lot of such 2-in-1 side dishes recently because I can cut down on the number of dishes to make for dinner (lazy busy noob cook). The essence of the shrimps (prawns) in the wok flavors the cabbage, making the cooked cabbage even more delicious & sumptuous than usual.

More Meat & Veggies Stir-fries Recipes:

• Shrimp & Celery
• Beef & Cabbage Platter
• White Bittergourd & Pork

I tend to buy big shrimps because there is less effort needed to peel and de-vein them (or is that an illusion??) But when I use whole shrimps in my cabbage dish sometimes they tend to look too big & too few. So most of the time I prefer to dice them…

… this is the my diced prepared shrimps, coated in a simple marinate of sesame oil, salt, soy sauce & wine.  I find that dicing gives the overall feel of a lot more shrimps, so I don’t have to buy as many as I would need to if I were to use whole ones (lazy busy stingy noob cook :p)

This is the the cut cabbage. As usual, I cut them to uniform rough chunks.

I am using ginger & garlic for aromatics and added on some sliced carrots. The ingredients in this recipe are simple but the result is delicious!