Shrimp and Cabbage Stir-Fry

• 1 large egg white
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 1/4 pounds medium shrimp, peeled and deveined
• 2 teaspoons hoisin sauce
• 1 1/2 teaspoons sherry vinegar or rice wine vinegar
• 1/2 cup low-sodium chicken broth or water
• 2 tablespoons vegetable oil
• 4 scallions, cut into 1/2-inch pieces, white and green parts separated
• 1 tablespoon finely grated peeled ginger
• 1 clove garlic, finely grated
• 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
• Cooked white rice, for serving (optional)

1. Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy.
2. Add the shrimp and toss to coat.
3. Refrigerate 10 minutes.
4. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth.
5. Set aside.
6. Drain the shrimp.
7. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds.
8. Add the shrimp and stir-fry until almost cooked through, about 3 minutes.
9. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
10. Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes.
11. Stir in the scallion greens.
12. Serve with rice, if desired.
13. Per serving: Calories 262; Fat 10 g (Saturated 1 g); Cholesterol 219 mg; Sodium 516 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g
14. Photograph by Antonis Achilleos

egg white, cornstarch, soy sauce, shrimp, hoisin sauce, sherry vinegar, chicken broth, vegetable oil, scallions, ginger, clove garlic, cabbage, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-cabbage-stir-fry-recipe.html (may not work)