This recipe is our last dish on our Around the World tour of China. Prior to making this dish and doing a little research I didn't really know the differences among the Chinese styles of cooking....minus Szechuan, which I know is spicy hot! I discovered that Cantonese "style" is the Chinese food that Americans are accustomed to and includes stir-frying, steaming, and roasting and the well-known dim sum. According to Wikipedia, especially when cooking seafood, Cantonese cuisine uses light seasoning just to bring out the sweetness of the seafood. Unfortunately, I think in this dish, the seasoning was just too light. To me it tasted kind of bland and didn't have the normal flavors that I associate with Chinese food. This of course may not be due to the recipe but more to my experience with Chinese food. Prior to making this, I hadn't cooked with shrimp in a long time. The kids like shrimp and ate all of theirs up. However, the cabbage was another story. I was lucky to get them to try a bite. I served this with white rice and some frozen egg rolls (this was a weeknight meal! I definitely didn't have time to make home made egg rolls!). So, we bid farewell to China, though this definitely won't be the last Chinese dish that I make. Stay tuned as we travel around the world to our "D" country soon!
recipe slightly adapted from Cooking Light, November 2011
1/3 cup fat-free, lower-sodium chicken broth
2 tablespoons medium dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons dark sesame oil
2 teaspoons peanut oil
1 pound peeled and deveined large shrimp
1 teaspoon bottled minced garlic
4 cups shredded Napa cabbage
1/3 cup diagonally cut green onions
1. Combine first 6 ingredients in a small bowl; stir with a whisk.
2. Heat a wok or skillet over high heat. Add oils to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add garlic; stir-fry 30 seconds. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.
Family Rating: So-so.