Shrimp, Cabbage and Sweet Pepper Stir-Fry

6

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 servings

Shrimp, Cabbage and Sweet Pepper Stir-Fry

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.

Ingredients

  • 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

Instructions

  • 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)

  • Calories
  • 219,
  • Protein
  • 27 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 6 g,
  • Fibre
  • 4 g,

Originally published in the October 2011 issue. Photo by Michael Graydon. 

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