Spicy Cabbage, Broccoli and Shrimp Stir Fry

  • 4 Tbsp. Canola Oil
  • 20 Shrimp-21-25 size, peeled and de-veined
  • ¾ Cup Onions-thinly sliced
  • 3 Cups Savoy Cabbage- shredded
  • 1 Cup Broccoli Florets
  • 1 Cup Carrots-shredded
  • ¾ Cup Sweet Chile Sauce
  • 3 Tbsp. Rice Vinegar
  • 1/4 Cup Water
  • Garnish with Scallions and Crispy Asian Noodles. 

Heat a  saute pan or wok on medium high heat. Add vegetable oil to pan and add the shrimp, cooking for about 1 minute on each side. Remove the shrimp from the pan and add the onions, cabbage and broccoli.   Cook over high heat tossing to evenly wilt, for about 2 minutes.  Add the water and cover and allow to steam for about 1 minute. Remove the lid and allow any remaining moisture to evaporate. Add the carrots and sweet chile sauce. Bring to a boil and return the shrimp to the pan. Add the vinegar. Toss to evenly coat and reheat. Serve with rice, scallions, and crispy Asian noodles. Serves four.

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