Ingredients
For marinade:
- 1 tablespoon honey
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon chili garlic sauce
- 1 pound large shrimp, peeled and deveined
For stir-fry:
- 3 tablespoons peanut oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated or minced
- 4 green onions, thinly sliced on an angle, whites & greens separated
- 7-8 cups thinly sliced Napa cabbage
- 2 teaspoons chili garlic sauce
- 2 tablespoons low sodium soy sauce
- Toasted sesame seeds, for garnish
Instructions
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. Enjoy!
