Photo: Michael Graydon
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.
Protein 27g, Carbohydrates 16g, Fat 6g, Fibre 4g.
Originally published in the October 2011 issue. Photo by Michael Graydon.