Sometimes after a long, and unusually busy day, you need something that vanquish you're hunger fast, but you're not in the mood for a sandwich, and greasy takeout just isn't going to cut it. Shrimp is the perfect protein because it cooks very quickly, and it can be cooked straight from the freezer, cutting down the thawing time. Pair it with the famous Japanese sauce, and throw in some cabbage, bok choy, or vegetable of choice, and you have yourself the perfect healthy, quick fix meal packed with flavor.
Prep time: 8 minutes Servings:2
Cook time: 10 minutes
Ingredients
8 oz Shrimp
1 1/2 Cups Cabbage, Large Slices (so that it doesn't disintegrate in the sauce)
2 tbs Soy Sauce
1/4 Cups Chicken Stock
1 1/2 tsp Minced Garlic
1 tsp Minced Ginger
1/2 tbs Brown Sugar
2 tsp Rice Vinegar
2 tsp Sesame Oil
3 tsp Scallions
Instructions
On medium heat, heat the oil in a sautoir pan.
When you can see ribbons forming in the oil, add the garlic and ginger, and cook until it is golden.
Add shrimp, and stir everything in the pan to make sure the garlic and shrimp don't burn.
when you see the pan side of the shrimp turn pink, turn it to the other side, then add the cabbage.
Stir everything, then add the chicken stock, soy sauce, and brown sugar.
Let it come to a light simmer, then add rice vinegar, and let it simmer for about 4 more minutes.
Turn the heat off, garnish with scallions, and serve with white rice.
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