Cook Time

Servings

Ingredients

• Prepare the Shrimp
  • Pat the shrimp dry and season with salt, black pepper, and garlic powder.

• Cook the Shrimp
  • Heat the vegetable oil and some of the butter in a large skillet over medium-high heat.
  • Add the shrimp and cook just until pink and opaque. Remove from the skillet and set aside.

• Fry the Cabbage
  • Add the remaining butter to the skillet.
  • Add the cabbage and onion and cook, stirring occasionally, until tender with lightly browned, caramelized edges.

• Add the Vegetables
  • Add the bell pepper and carrot and cook until tender.
  • Stir in the garlic and cook for about 30 seconds.

• Make the Sauce
  • Whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and ginger.
  • Pour the sauce into the skillet and bring to a gentle simmer.

• Thicken & Finish
  • Mix the cornstarch and cold water until smooth, then stir the slurry into the skillet.
  • Cook until the sauce is glossy and thickened.
  • Return the shrimp to the skillet and toss until everything is coated and heated through. Serve immediately.

• For the best fried-cabbage flavor, let the cabbage sit against the hot skillet for a minute or two between stirring. This helps it develop those delicious browned, caramelized edges instead of simply steaming.

Tip: