Makes 4 servings (even without the rice!)
1 TBS toasted sesame oil
4 scallions, thin sliced
1 TBS peeled, grated fresh ginger (gotta love that fresh smell!)
1 lb peeled, deveined raw shrimp
1 head of green cabbage, thin sliced
3 TBS low sodium soy sauce
2 TBS sesame seeds
Heat the sesame oil in a large skillet over medium – high heat. Add the scallions, ginger, cabbage and cook, stirring frequently for about 6 minutes. NOTE! I changed things around here. First no need for canola oil, I just used the sesame since I didn’t need to cook the rice. Second, instead of adding the SHRIMP with the scallions and ginger, I added the cabbage because the shrimp would become too tough if cooked too long. Add the shrimp and cook for another 3 to 4 minutes or until shrimp turns pink.
Stir in the soy sauce and sesame seeds and serve.
Don’t be tempted to add any more seasonings. There isn’t a lot to this recipe but it comes through with TONS of flavor.
I found it a bit salty but that was because I used organic Tamari sauce (no low sodium soy as recommended)