This delicious entrée is basically an inside out egg roll. First onion, cabbage, carrots and garlic are sautéed together until soft and tender. Then sesame oil is added with the shrimp. Once the shrimp is cooked a sauce is made with rice vinegar, soy sauce, garlic, chili sauce, green onions and sesame seeds. Next the sauce is added to the shrimp and vegetables are stirred and cooked until everything is combined.
Course
Entree
Prep Time20minutes
Cook Time15minutes
Servings4people
Ingredients
1tbspolive oil
1small oniondiced
5cupsroughly chopped green cabbage
½cupfinely chopped carrots
1tbspminced garlic
1tbspsesame oil
1lbshrimppeeled and deveined, tails removed
¼cupsoy sauce
1tbspsweet chili sauce
4green onions
1tbspsesame seeds
Instructions
In a large sauté pan, heat the olive oil over medium heat.
Add the onion, cabbage, carrots and garlic. Cook for 10 minutes, stirring frequently, until the cabbage is softened and the carrots are tender.
Push the vegetables to the sides of the pan, leaving a bit of space in the middle. Add the sesame oil to this space and let it heat up for a minute, then add the shrimp. Cook for 2 to 4 minutes, stirring occasionally, until shrimp is pink and opaque throughout.
Add the rice vinegar, soy sauce, garlic, chili sauce, green onions and sesame seeds. Stir to combine and cook for another minute.
Recipe Notes
Substitute a bag of coleslaw mix for the cabbage and carrots to save prep time. Chopped mushrooms can also be added.