Shrimp are cooling, and Chinese doctors often prescribe them to build up one's energy. Napa cabbage, Tianjin bok choy in Chinese, is cooling too, but the addition of warming ginger and garlic makes this a dish of great harmony. More Amazing Shrimp Recipes

Eileen Yin-Fei Lo
January 1999

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© Reed Davis

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water to a boil in a large saucepan. Add the cabbage ribs and cook for 10 seconds. Add the leaves and cook for 20 seconds. Drain the cabbage and rinse under cold water; drain well.

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  • In a small bowl, combine the chicken stock with the cornstarch, black soy sauce, sesame oil and white pepper to make the sauce.

  • Warm a wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the wok. Add the ginger and cook for 10 seconds. Stir in the garlic and cook for 10 seconds. Add the shrimp in a single layer and cook, turning once, until they begin to turn pink and curl up, about 15 seconds per side. Add all the cabbage and stir-fry for 2 1/2 minutes. Make a well in the center, pushing the mixture to the side of the wok. Stir the sauce and pour it into the well. Bring to a simmer, stir-frying to blend. Transfer to a platter, sprinkle with the bell pepper and serve.

Notes

One Serving

Calories 130 kcal, Total Fat 4.5 gm, Saturated Fat 1 gm

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