Shrimp “Egg Roll” Stir Fry

• 1 tablespoon ketchup
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons rice vinegar
• 1/2 teaspoon chili garlic sauce
• 1/2 tablespoon canola oil
• 1 clove garlic, sliced
• 1 teaspoon minced fresh ginger
• 1 dash red pepper flakes
• 2 cups shredded green cabbage
• 1 carrot, shredded
• 4 ounces raw shrimp, peeled and deveined (about 14 medium)
• 1 scallion, sliced

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the scallion to the pan. Stir everything together and reduce heat to low.
6. Pour in the sauce and cook just another minute or two, stirring until everything is coated.

ketchup, soy sauce, rice vinegar, chili garlic, canola oil, clove garlic, fresh ginger, red pepper, green cabbage, carrot, shrimp, scallion

Taken from food52.com/recipes/62256-shrimp-egg-roll-stir-fry (may not work)