Shrimp With Napa Cabbage And Ginger

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 bunch scallion
• 1 lb large shrimp, in shell peeled and deveined (16 to 20 per lb)
• 2 tablespoons medium-dry sherry
• 1 teaspoon cornstarch
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 (2 lb) napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
• 3 tablespoons vegetable oil
• 1 teaspoon minced peeled fresh ginger
• 1 red bell pepper, cut into 1/4-inch-wide strips (1 cup)
• 1 tablespoon soy sauce

Recipe

• 1 cut and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
• 2 stir together shrimp, 1 tablespoon sherry, cornstarch, pepper, and 1/2 teaspoon salt in a bowl.
• 3 rinse cabbage in a colander. tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
• 4 heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil.
• 5 when oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. transfer to a clean bowl.
• 6 add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and and pale green parts of scallions until slightly softened, about 2 minutes.
• 7 add bell pepper and stir-fry until softened, about 2 minutes. stir in remaining tablespoon sherry and cook until most of liquid is evaporated.
• 8 add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
• 9 stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. add scallion greens and toss to combine well.