This recipe was actually created by my dad, Lance. He is a fantastic chef and is always cooking up fancy dishes for us. He made this recently while visiting us in Virginia and it is one of my all time favorites! It is light and healthy, and filled with tons of vegetables. He adds sliced pork when he prepares it, which is also really delish!
3 T. vegetable oil
3 T. soy sauce
1 T. rice wine vinegar
2 t. fish sauce
2 t. sesame oil
1 T. chopped ginger
2 green onions chopped (save some for garnish)
1 T. chopped garlic
You may want to add more soy, sesame oil, fish sauce & rice wine depending on your taste.
3-4 cups chopped napa cabbage (this may seem like a lot, but it cooks down)
1 cup shredded carrots
1 cup asian mushrooms chopped
1 cup bean sprouts
1 cup snow peas
1 small can of sliced drained water chestnuts
1 small can of drained bamboo shoots
1 lb. peeled & deveined shrimp
cooked rice noodles or white rice
juice from 1 lime
1/2 cup chopped cilantro
You are basically adding all the above ingredients to a large wok and sauteing over medium high heat until done. It doesn’t necessarily matter the order, I change it every time. Just be sure to add the shrimp towards the end of the cook time, as they cook quickly and you don’t want to over cook them.
This is my typical method:
Heat oil in large saute pan or wok, and add the soy sauce, rice wine vinegar, fish sauce, & sesame oil. Add the chopped ginger, green onions and garlic and cook for 2-3 minutes. Add the napa cabbage, carrots, mushrooms, bean sprouts, snow peas, water chestnuts, bamboo shoots and saute for 4-5 minutes. It will seem like there is a lot of napa cabbage, but it cooks down to almost 1/3 of it’s size and adds a lot of liquid to the dish. When napa cabbage has reduced and vegetables are tender (not mushy), add shrimp and cook until they are bright pink. Serve over hot cooked rice or rice noodles. I usually mix the rice noodles directly into the mixture so they are coated with the sauce. Garnish with chopped cilantro and lime juice!