Bringing Asian flavors to every table
Shrimp Stir Fry with Taiwanese Cabbage & Mushrooms
Ingredients
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1 Taiwanese cabbage - about 700g
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130g fresh mushrooms (about 5-6 pieces)
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headless shrimp 135oz (about 10-12 pieces)
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2 garlic cloves (sliced)
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1 tsp dried garlic flakes
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3 tsp vegetable oil
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2 tsp Shao Hsing cooking wine
Seasoning:
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1/2 tsp salt
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1/2 tsp sugar
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1 tsp white pepper
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1/2 mushroom powder
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2 tsp Shao Hsing cooking wine
Directions
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Season shrimp with salt and pepper.
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Heat a tablespoon of vegetable oil in a wok. Sauté the shrimp and mushrooms on low heat until lightly browned. Set aside.
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Heat 2 tablespoons of oil in a clean wok. Fry garlic slices over medium-low heat. Add cabbage and seasonings. Stir fry 2 minutes then cover and cook one minute. When the cabbage is soft, open the lid and add shrimp and mushroom mixture. Stir-fry on high heat one minute. Plate and garnish with dried garlic flakes.