Stir Fried Shrimp With Cabbage And Black Beans Recipes

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STIR-FRIED SHRIMP WITH BLACK BEANS



Stir-Fried Shrimp With Black Beans image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 or more servings

Number Of Ingredients 13

2 tablespoons fermented black beans, sold in Asian markets
2 tablespoons dry sherry or white wine
About 1 1/2 pounds uncooked shrimp, in the 20 to 30 per pound size range, peeled
1 1/2 teaspoons sugar
2 tablespoons soy sauce
1 clove garlic, sliced, and 1 tablespoon minced garlic
1 teaspoon salt
2 teaspoons dark sesame oil
1 pound bok choy or other cabbage, trimmed, washed and dried
2 tablespoons peanut or vegetable oil
1 tablespoon peeled and minced or grated fresh ginger
3/4 cup chicken stock or white wine, optional
1/4 cup minced scallions

Steps:

  • Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
  • Separate bok choy leaves from stems; chop stems into 1/2 - to 1-inch pieces, and roughly chop leaves.
  • Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.
  • Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.
  • Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off heat, drizzle remaining sesame oil on top, and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1731 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP AND CABBAGE STIR-FRY



Shrimp and Cabbage Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons sherry vinegar or rice wine vinegar
1/2 cup low-sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2-inch pieces, white and green parts separated
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
Cooked white rice, for serving (optional)

Steps:

  • Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
  • Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
  • Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

THAI SHRIMP AND CABBAGE STIR-FRY (LOW CARB)



Thai Shrimp and Cabbage Stir-Fry (Low Carb) image

I love this because it's delicious, easy and fits my low carb diet. I bet that some bean sprouts, peanuts and/or water chestnuts would go great in this dish so feel free to experiment. This recipe is courtesy of Taste of Home Cooking magazine.

Provided by TheDancingCook

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

2 cups shredded cabbage or 2 cups bagged coleslaw mix
6 teaspoons your favorite cooking oil (I have used olive oil, coconut oil and peanut oil)
salt and pepper, to taste
1 medium onion, julienned
2 garlic cloves, minced
20 medium shrimp, uncooked, peeled and deveined
4 tablespoons water
2 tablespoons soy sauce (I use low sodium)
2 tablespoons fresh cilantro, minced or 2 teaspoons dried cilantro
1/4 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)

Steps:

  • Heat 3 tsp of oil in a skillet or a stir fry pan.
  • Add cabbage and stir fry cabbage for about 2 minutes or until tender.
  • Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
  • In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
  • Add the shrimp, water and soy sauce; cook until shrimp turns pink.
  • Sprinkle with cilantro and red pepper flakes, stir.
  • Serve shrimp mixture over cabbage.

Nutrition Facts : Calories 174.7, Fat 13.7, SaturatedFat 1.8, Sodium 1022.2, Carbohydrate 11.3, Fiber 3, Sugar 5, Protein 3.6

STIR-FRIED SHRIMP WITH CABBAGE AND BLACK BEANS



Stir-Fried Shrimp with Cabbage and Black Beans image

Categories     Sauce     Bean     Shrimp     Cabbage

Yield makes 4 servings

Number Of Ingredients 12

2 tablespoons fermented black beans (page 207)
2 tablespoons Shaoxing wine, dry sherry, or white wine
3 tablespoons peanut or vegetable oil
1 pound green or other cabbage, cored and roughly chopped (not finely shredded)
1 tablespoon chopped garlic
1 tablespoon peeled and minced fresh ginger
4 or 5 small dried chiles
1 1/2 pounds shrimp, roughly 30 to 40, peeled
2 tablespoons soy sauce
Salt to taste
1 teaspoon dark sesame oil
1/4 cup minced scallion, green part only, for garnish

Steps:

  • Soak the black beans in the wine. Put 2 tablespoons of the oil in a wide skillet, preferably nonstick, and turn the heat to high. A minute later, add the cabbage and cook, stirring occasionally, until glossy and beginning to brown, 3 to 5 minutes. Remove with a slotted spoon.
  • Still over high heat, add the remaining oil, along with the garlic, ginger, and chiles; cook, stirring once or twice, for 15 to 30 seconds. Add the shrimp and cook, stirring occasionally, for about 2 minutes. Turn the heat to medium.
  • Return the cabbage to the skillet, along with the black beans and their liquid and the soy sauce. Cook, stirring, for about a minute. Taste and salt. Drizzle with the sesame oil, garnish with the scallion, and serve.

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