Originally published in the October 2011 issue. Photo by Michael Graydon.
Shrimp, Cabbage and Sweet Pepper Stir-FryBy Today's Parent
The sweet-and-sour sauce in this simple shrimp stir-fry brightens the flavour of the veggies, making it a big hit with kids.
- ¼ cup teriyaki (not stir-fry sauce) or soy sauce
- 1 navel orange
- 1-inch diameter bunch fresh cilantro , (optional)
- 2 tsp cornstarch
- 1 lb bag frozen, peeled and deveined large raw shrimp , defrosted
- ¼ tsp salt
- 6 Napa or savoy cabbage leaves , about half a small head
- 1 red pepper
- 1-2 tbsp vegetable oil
- 2 garlic cloves , minced
- Measure teriyaki in a measuring cup. Squeeze in juice from orange, about 3⁄4 cup (175 mL). Finely chop stems from cilantro and whisk into teriyaki along with 1 tsp (5 mL) of the cornstarch.
- Coarsely chop 2⁄3 cup (150 mL) cilantro leaves and set aside. Place shrimp on a large plate and pat dry with paper towels. Sprinkle with remaining cornstarch and salt. Turn to coat evenly. Thinly slice cabbage and pepper into bite-sized pieces.
- Heat oil in a wok or large frying pan set over medium high. Add shrimp and stir-fry just until they begin to turn pink, 2–3 minutes. Transfer to a bowl and loosely cover with foil. Add pepper and garlic to pan and stir-fry for 1 minute; if needed, add another 1 tbsp (15 mL) oil. Stir teriyaki mixture and pour overtop. Scrape up and stir in any brown bits from pan bottom.
- Add cabbage and stir-fry until cabbage wilts and sauce thickens slightly, about 3 minutes. Add shrimp and stir-fry until evenly coated with sauce and warmed through, 2–4 minutes. Sprinkle with cilantro and serve over steamed rice or cooked rice noodles.
Nutrition (per serving)
- 27 g,
- 16 g,
- 6 g,
- 4 g,