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Stir-fry Cabbage & Shrimp

Stir-fry Cabbage & Shrimp Recipe

This is a simple yet homely cabbage dish. The cooked cabbage tastes extra delicious after absorbing the sweet shrimp juices in the wok.


  • 150g shelled & deveined shrimps (prawns) diced or whole
  • 1 tsp + 1/2 tbsp cooking oil divided
  • 3 garlic cloves minced
  • 3 thin slices ginger julienned
  • 400g cabbage leaves roughly chopped to uniform chunks
  • 100ml + 100ml water top up more whenever needed
  • 1 tsp oyster sauce
  • 1 tsp mushroom seasoning powder if not using, double up the oyster sauce
  • 1/8 tsp salt to taste
  • 1/2 tbsp sesame oil

(A) Marinade

  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • small pinch of salt
  • 1/2 tsp Chinese wine (Shaoxing)
  • 2 dashes white pepper powder


  1. Marinade shrimps in (A) for at least 15 minutes in the fridge.
  2. Pre-cook shrimp. Heat 1 tsp oil in wok. Stir fry shrimp quickly until just opaque. Set aside on a plate.
  3. Cook cabbage. Heat remaining oil in wok. Add garlic and ginger. Stir fry briskly until aromatic. Then add carrots, stir-fry for a minute. Add cabbage, 100ml water, oyster sauce, mushroom seasoning powder and salt. When the cabbage starts to soften, add remaining water and simmer covered for 3 minutes, or until the cabbage is tender to liking.
  4. Finish up the dish by returning the cooked shrimps to the wok and drizzle Chinese wine along the sides of the wok. Stir-fry until the shrimps are fully cooked and evenly mixed into the cabbage. Drizzle sesame oil over the contents before dishing out.
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2 comments on “Stir-fry Cabbage & Shrimp”

  1. One of my favourite combo! Sometimes I will add some dried shrimps in it too.

  2. Haha, I thought only 生意人will dice the shrimps to make it look “more” in a dish…lol

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