I love this because it's delicious, easy and fits my low carb diet. I bet that some bean sprouts, peanuts and/or water chestnuts would go great in this dish so feel free to experiment. This recipe is courtesy of Taste of Home Cooking magazine.
- 2 cups shredded cabbage or 2 cups bagged coleslaw mix
- 6 teaspoons your favorite cooking oil (I have used olive oil, coconut oil and peanut oil)
- salt and pepper, to taste
- 1 medium onion, julienned
- 2 garlic cloves, minced
- 20 medium shrimp, uncooked, peeled and deveined
- 4 tablespoons water
- 2 tablespoons soy sauce (I use low sodium)
- 2 tablespoons fresh cilantro, minced or 2 teaspoons dried cilantro
- 1⁄4 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)
- Heat 3 tsp of oil in a skillet or a stir fry pan.
- Add cabbage and stir fry cabbage for about 2 minutes or until tender.
- Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
- In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
- Add the shrimp, water and soy sauce; cook until shrimp turns pink.
- Sprinkle with cilantro and red pepper flakes, stir.
- Serve shrimp mixture over cabbage.