Spicy Shrimp And Cabbage Stir Fry Recipe 395 Food

THAI SHRIMP AND CABBAGE

Steps:

• In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

SPICY SHRIMP + NAPA CABBAGE STIR-FRY

Steps:

• In a large bowl, whisk together honey, soy sauce, sesame oil and chili garlic sauce. Add shrimp and toss to coat. Let marinate while you prepare the cabbage.
• Heat 2 tablespoons peanut oil over high heat in a large skillet, preferably cast iron (or a wok, if you have one). Once hot, add garlic, ginger and the white portion of the green onions and stir-fry until fragrant. Add cabbage, chili garlic sauce and soy sauce and stir-fry until the cabbage is crisp-tender (tongs work really well for this). Transfer cabbage to a platter and wipe out the pan.
• Heat remaining tablespoon of peanut oil over high heat. Add shrimp and stir-fry until cooked through. Place shrimp on top of the cooked cabbage, and return the skillet back to the stovetop and allow the pan juices to reduce to a nice glaze, stirring occasionally. Once reduced, pour over top of the shrimp and garnish with remaining green onions and some toasted sesame seeds.

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY

Steps:

• Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
• Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
• Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

SPICY SHRIMP AND CABBAGE STIR FRY RECIPE - (3.9/5)

Steps:

• 1. Preheat nonstick skillet (or wok) over medium high heat. In small bowl combine soy sauce, hoisin, rice vinegar, sriracha, honey, ginger, and garlic powder. Toss shrimp with 1-2 tbsp sauce. Add shrimp to skillet and cook 2-3 minutes or until shrimp are pink and cooked through. Remove from skillet and set aside. 2. In same skillet, add sesame oil and increase heat to high. Add cabbage and remaining sauce. Cook until softened and wilted, about 3-4 minutes. Add shrimp back and toss to combine. Garnish with toasted sesame seeds and chopped cilantro. Serves 3-4.

SPICY SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

SPICY SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• Cook the grain blend as the label directs; set aside.
• Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
• Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
• Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.

ASIAN CABBAGE STIR-FRY

Steps:

• Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic and red pepper flakes. Stir and cook for 2 minutes. Add shrimp and cook for 1 minute. Stir in cabbage and cook for 1 minute. Ad stock, vinegar, sugar ad season with salt and pepper. Cover and steam for 5 minutes. Serve hot over white rice.

STIR FRIED SPICY CABBAGE

Steps:

• In a large hot pan or wok add oils to coat bottom.
• Add pepper flakes, sesame seeds, ginger and garlic stir to coat and mis together.
• Add cabbage cook 5 minutes over medium high heat stirring all the while.
• The cabbage will release water so no need to add liquids.
• Add bell pepper and scallions cover and cook for 5 minutes on medium heat.
• Sprinkle with brown sugar and stir in soy sauce cook for 4 more minutes or till your desired tenderness.
• Place on a serving platter sprinkle with hoisin sauce, scallions, and sesame seeds.

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

SPICY SHRIMP STIR-FRY

Steps:

• Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
• Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.

SPICY SHRIMP AND VEGETABLE STIR FRY

Steps:

• Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
• Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
• Repeat with the remaining shrimp, garlic and hot sauce.
• Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
• Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
• Return shrimp and vegetables to wok and stir fry for 3-5 minutes.

THAI SHRIMP AND CABBAGE STIR-FRY (LOW CARB)

Steps:

• 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.