Asian inspired foods are my favorite dinners by far! While I am always up for eating out, it isn’t always feasible to go out so making recipes at home is essential. This Asian Shrimp Fried Cabbage is super easy and healthier than that which you would buy out at a restaurant or processed in the store.
Do you love fried rice but can’t handle the carbs? This Asian fried cabbage recipe is right where you need to be! It has all of the flavor you love from fried rice without the guilt! AND because you are making it at home, you can control the amount of oil you use too; making it an even healthier fried rice alternative!
Prepare all of your ingredients and setup your station before you begin. Because you will be cooking in batches, it helps if you have a large metal bowl with a covering to keep the food warm before serving.
Unless you have a well-seasoned wok, soft scramble your eggs in a non-stick skillet and set aside in your large bowl.
Heat your wok on medium-high heat. After two-three minutes, test the wok to see if it is ready. I prefer to set my hand inside the wok’s airspace (not touching the sides or the bottom) to test the heat myself. Another option would be to splash a drop of water into your wok, testing to be sure the water evaporates quickly.
Once your wok is hot, lightly coat with a half-tablespoon of vegetable/peanut oil and start cooking! To ensure all of your ingredients are cooked appropriately, only cook 1-2 ingredients at a time in your wok. Keep the food moving! Begin with the ingredient that requires the longest amount of cooking first. For us, that is the cabbage. Add five cups of cabbage to your wok, cook while keeping the food moving either by flipping or using a spatula (if you aren’t a wok expert, yet.) After two minutes, add a tablespoon of soy sauce. Cook for another two minutes. Remove, and place cabbage into your large bowl with a lid. Repeat with the red cabbage, and again with the shredded carrots, allowing your wok to regain heat/rest for a moment between each batch.
Because the onion and cooked shrimp are more about the caramelization, you can prepare them together in the wok. Test the heat before adding your next half tablespoon of oil. I skip the soy sauce for this batch because I don’t want to lose any of delicious flavor they both pick up from the previous batches. Adding soy sauce directly in this batch can cause a deglazing effect — don’t do it! Once the onions and shrimp reach the desired level of caramelization, return all batches to your wok and flip for 1 minute. Serve hot!
Asian Shrimp Fried Cabbage Recipe
Makes 6-8 servings
- 5 Cups Shredded Green Cabbage
- 5 Cups Shredded Red Cabbage
- 2 Cups Shredded Carrots
- 2 Cups Cooked Shrimp
- 1 Cup Chopped Onion
- 1-3 Eggs, scrambled
- 1/4 Cup Soy Sauce
- 2 tbsp Peanut or Vegetable Oil
Soft scramble your eggs in a non-stick skillet and set aside.
Heat your wok on medium-high heat. Once your wok is hot, lightly coat with a 1/2 tbsp of vegetable/peanut oil and start cooking! Add 5 cups of shredded cabbage to your wok, flip wok for two minutes, add 1 tbsp of soy sauce, flip wok for another two minutes. Remove, and place cabbage into large bowl with a lid, set aside.
Allow wok to regain heat, lightly coat with a 1/2 tbsp of vegetable/peanut oil, add 5 cups of shredded red cabbage to your wok, flip wok for two minutes, add 1 tbsp of soy sauce, flip wok for another two minutes. Set aside with previously cooked cabbage.
Again, allow wok to regain heat, lightly coat with a 1/2 tbsp of vegetable/peanut oil, add shredded carrots to your wok, flip wok for two minutes, add 1 tbsp of soy sauce, flip wok for another two minutes. Set aside with previously cooked cabbage.
Allow wok to regain heat, lightly coat with a 1/2 tbsp of vegetable/peanut oil, add onion and shrimp to wok. Flip for two minutes, DON’T ADD SOY SAUCE! Return cabbage, carrots, and scrambled eggs wok and flip for 1 minute.
Serve hot with additional soy sauce (optional).
TIP: Don’t love shrimp? That’s okay! Omit the shrimp or substitute it for chicken, pork, or beef bits. Cut pork/chicken/beef into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and flip it in your wok for 1 minute before adding your onion.