Shrimp and Cabbage Stir Fry

- 1 large egg white
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 1/2 lbs medium shrimp, peeled and deveined
- 2 teaspoons terykai sauce
- 1 1/2 teaspoon sherry vinegar or rice wine vinegar
- 1/2 cup low sodium chicken broth or water
- 2 tablespoons canola oil
- 4 green onion, cut into 1/2inch pieces, white and green parts separated
- 1 tablespoon finely grated peeled ginger
- 1 clove garlic, finely grated
- 1lb Napa cabbage (1/2 head), cut into 1 inch pieces
- Cooked white rice

Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.


Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir- fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.


Stir the teryaki sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.


Serving Size: Makes 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user DOXIELOVIN07.