This recipe came about one evening when Paul was out of town and I needed to whip up something fast to feed myself. I went exploring in my freezer and discovered the end of a bag of frozen shrimp, as well as half a head of shredded cabbage I’d frozen over the summer. And thus, this stir fry was born.
I didn’t set out to make it taste like the filling of an egg roll, but that’s where we ended up.
- 1 tbsp ketchup
- 1 tbsp low-sodium soy sauce
- 2 tsp rice vinegar
- 1/2 tsp chili garlic paste
- 1/2 tbsp canola or grapeseed oil
- 1 clove garlic, sliced
- 1 tsp fresh ginger, minced
- dash red pepper flakes
- 2 cups raw shredded cabbage (frozen works fine)
- 1 small carrot, shredded or grated
- 4 oz raw shrimp (about 14 medium), peeled and deveined
- 1 scallion, sliced
- Combine the ketchup, soy sauce, vinegar and chili garlic paste in a small bowl and stir until well-blended. Add a little water if necessary to help it come together. Set aside.
- Heat the oil over medium-high heat in a wok or frying pan. When shimmering, add the garlic, ginger and red pepper flakes and stir fry about one minute until fragrant.
- Add the cabbage and carrot to the pan. Cook, stirring frequently, until the cabbage is tender and softened, and has begun to brown in places.
- Push the vegetables to the edges of the pan and add the shrimp to the center. Cook for 1-2 minutes on each side until they turn pink.
- Add the scallion to the pan. Stir everything together and reduce heat to low.
- Pour in the sauce and cook just another minute or two, stirring until everything is coated.