⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

🍽 Ingredients

• 1 medium head Savoy cabbage
• 8 oz Shrimp (peeled and deveined)
• 2 cloves Garlic
• 1 inch piece Ginger
• 2 Scallions
• 1/4 cup Peanut butter (smooth)
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 tbsp Honey or maple syrup
• 1 tbsp Rice vinegar
• 1 tbsp Vegetable oil

📖 Instructions

1. First, prep your veggies! Wash and thoroughly dry the savoy cabbage. Then, thinly slice it. I find that a mandoline slicer works wonders for this step, but if you don't have one, a sharp knife will do just fine. Don't get discouraged if your slices aren't perfectly uniform—it's all about flavor, my friend! Next, finely mince the garlic and ginger. Remember, freshly minced ginger and garlic offer the best flavor. You can usually find them pre-minced in a tub in the supermarket, which saves a lil' time, but is never quite as good. Finally, finely chop your scallions, setting some aside for garnish.
2. Now, onto the sauce! In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup for a vegan option!), and rice vinegar until nice and smooth. If your peanut butter is particularly thick, you may want to add a tablespoon or two of warm water to help things along and achieve that perfect creamy texture. Taste test the sauce at this stage and feel free to adjust the sweetness or savoriness to your liking. Trust your taste buds!
3. Heat your wok or skillet over medium-high heat. Add a tablespoon of oil and let it get hot before adding the shrimp (if using). Cook them for about 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside. Now, in the same wok, add the garlic and ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn them! This part is key for building incredible flavour. Add the sliced savoy cabbage and cook for 5-7 minutes, or until it starts to wilt and soften, but is still vibrant green. Don't overcook it, or it’ll get soggy! This is one of my biggest pet peeves, dont overcook your cabbage.
4. Finally, stir in the cooked shrimp (if using) and the peanut sauce. Toss everything together to coat evenly. Cook for another minute or two, just to heat the sauce through and let the flavors meld together. Remember to stir occasionally. Before you take it off the heat, taste the stir-fry and add more soy sauce, honey, or lime to your taste. This step is an incredibly important bit to master! Garnish with the chopped scallions you set aside earlier and serve immediately. Trust me, this is one stir-fry that's best enjoyed fresh outta the wok!

📝 Notes

• Feel free to add other vegetables, such as bell peppers, carrots, or broccoli.
• For a thicker sauce, add a teaspoon of cornstarch mixed with a tablespoon of water to the sauce before adding it to the stir-fry.
• If you're watching your sodium intake, use low-sodium soy sauce or tamari.
• For extra protein, add some cooked chicken or tofu to the stir-fry.
• Always taste and adjust the seasonings to suit your preferences!