Recipe by TheDancingCook
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.
Top Review by BachFromTheDead
I enjoyed this recipe, it used little ingredients and was quick to prepare.
Although, I did find the initial flavor to be a tad generic at first; so I added a tbsp of cider vinegar, two tbsps more water, and topped it with fish sauce.
Thanks for the recipe.
- 473.18 ml shredded cabbage or 473.18 ml bagged coleslaw mix
- 29.57 ml 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
- 59.16 ml water
- 29.58 ml soy sauce (I use low sodium)
- 29.58 ml fresh cilantro, minced or 9.85 ml dried cilantro
- 1.23 ml crushed red pepper flakes (more or less depending on how spicy you like it)
Directions See How It's Made
- 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.