Shrimp Stir-Fry With Chinese Cabbage, Carrots and Broccoli

by executive chef, Bonnie Moore

Shrimp Stir-Fry With Chinese Cabbage, Carrots and Broccoli


1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
1 cup thinly sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
1 cup broccoli florets cut into small pieces
1 pound shrimp peeled and deveined
freshly ground black pepper
1/4 cup low-sodium soy sauce


  1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
  2. Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, then the shrimp, stirring quickly after each addition. Season with pepper.
  3. Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.
This recipe appears in: Asian
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