Cabbage and Shrimp

Cabbage and Shrimp

Overview

Stir-fried shrimps with cabbage is a classic home-cooked dish. I used baby cabbage instead of Chinese cabbage to stir-fry the shrimps, which makes it more tender. Four shiitake mushrooms were also added, which covered up the fishy smell of shrimp very well and increased the fragrance. Baby cabbage is sweet, tender and luscious, and its dietary fiber content is higher than that of Chinese cabbage and Chinese cabbage. Baby cabbage also has higher folic acid content. Baby cabbage is sweet, tender and luscious, and its dietary fiber content is higher than that of Chinese cabbage and Chinese cabbage. Baby cabbage also has higher folic acid content. It is rich in vitamins and selenium, has high chlorophyll content, has rich nutritional value, is rich in fiber and trace elements, and also helps prevent colon cancer.

Tags

Ingredients

Steps

  1. Peel and devein the shrimps, then marinate them with cooking wine, pepper and egg white for ten minutes

    Cabbage and Shrimp step 1

  2. Wash and drain baby cabbage, soak mushrooms

    Cabbage and Shrimp step 2

  3. Shred the mushrooms, cut the stems of the baby cabbage, and tear the leaves into slices

    Cabbage and Shrimp step 3

  4. Heat oil in a pan and sauté the minced ginger until fragrant

    Cabbage and Shrimp step 4

  5. Add the shrimps and stir-fry quickly until they change color, then set aside

    Cabbage and Shrimp step 5

  6. Add shiitake mushrooms and stir-fry until fragrant

    Cabbage and Shrimp step 6

  7. Then add baby cabbage stalks and stir-fry until soft

    Cabbage and Shrimp step 7

  8. Add the vegetable leaves and stir-fry quickly over high heat

    Cabbage and Shrimp step 8

  9. Add salt to taste

    Cabbage and Shrimp step 9

  10. Add the shrimp and stir-fry

    Cabbage and Shrimp step 10

  11. Add chicken essence and serve

    Cabbage and Shrimp step 11