Cantonese-Style Shrimp And Napa Cabbage

• 1/3 cup fat-free, lower-sodium chicken broth
• 2 tablespoons medium dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 teaspoons dark sesame oil
• 2 teaspoons peanut oil
• 1 pound peeled and deveined large shrimp
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 1 teaspoon bottled minced garlic
• 4 cups shredded Napa cabbage
• 1/3 cup diagonally cut green onions

1. Combine first 6 ingredients in a small bowl; stir with a whisk.
2. Heat a wok or skillet over high heat. Add oils to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add ginger and garlic; stir-fry 30 seconds. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.

chicken broth, sherry, cornstarch, salt, sugar, black pepper, dark sesame oil, peanut oil, shrimp, bottled ground fresh ginger, garlic, cabbage, green onions

Taken from www.myrecipes.com/recipe/cantonese-style-shrimp (may not work)