Prep 10 mins
Cook 30 mins
This is a quick, simple dinner. I found this in the very first issue of Real Simple magazine. Cook time is only 10 minutes if you don't make the rice.
- 1 1⁄3 cups long-grain white rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 cups thinly shredded white cabbage
- 3⁄4 lb medium shrimp, peeled and deveined
- 1 (5 1/2 ounce) can pineapple chunks
- 3 tablespoons seasoned rice wine vinegar (sushi)
- 1⁄2-1 teaspoon red pepper flakes
- 2 scallions, thinly sliced
- 1⁄3 cup slivered fresh cilantro leaves
- 1 tablespoon low sodium soy sauce
- Cook rice- follow instructions on pack.
- Meanwhile, heat oil in large skillet or wok over medium-high heat.
- Add garlic and cabbage.
- Stir fry till cabbage is almost cooked.
- Add the shrimp and pineapple and stir-fry for 2 minutes longer, until the shrimp turns bright pink.
- Remove from heat.
- Mix together soy sauce, vinegar, and pepper flakes; pour over shrimp.
- Stir scallions and cilantro into rice.
- Serve and enjoy!
Made it for supper tonight, with basmati rice. I enjoyed it, though the combination of the soy sauce, vinegar, pineapple and cilantro was a bit strange. The sweet/sour/spicy all at once was a bit overwhelming for me. My father loved it.
I did it with fresh pineapple and jazmin Rice and tasted even better.