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:


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…


Diced Shrimp (Prawn)
… 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)

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

Garlic, Ginger & Carrot
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!

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.

Ingredients:

  • 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

Directions:

  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.