SHRIMP WITH NAPA CABBAGE AND GINGER

Shrimp With Napa Cabbage and Ginger image

Provided by dicentra

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch scallion
1 lb large shrimp, in shell peeled and deveined (16 to 20 per lb)
2 tablespoons medium-dry sherry
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 teaspoon salt
1 (2 lb) napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
3 tablespoons vegetable oil
1 teaspoon minced peeled fresh ginger
1 red bell pepper, cut into 1/4-inch-wide strips (1 cup)
1 tablespoon soy sauce

Steps:

Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil.
When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes.
Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated.
Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.

Nutrition Facts : Calories 272.6, Fat 12.7, SaturatedFat 1.8, Cholesterol 172.8, Sodium 1022.8, Carbohydrate 12.2, Fiber 3.4, Sugar 5.1, Protein 26.6