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shrimp stir fry with Taiwanese cabbage and mushrooms  

Shrimp Stir Fry with Taiwanese Cabbage_e


  • 1 Taiwanese cabbage - about 700g

  • 130g fresh mushrooms (about 5-6 pieces)

  • 10-12 pieces of headless shrimp

  • 2 garlic cloves (sliced)

  • 1 tsp dried garlic flakes

  • 3 tsp vegetable oil

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 1 tsp white pepper

  • 1/2 mushroom powder

  • 2 tsp Shao Hsing cooking wine.


Follow Along

  • Season shrimp with salt and white pepper.

  • Heat a tablespoon of vegetable oil in a wok. Sauté the shrimp and mushrooms on low heat until lightly browned. Set aside.

  • Heat 2 tablespoons of oil in a clean wok. Fry garlic slices over medium-low heat. Add cabbage and seasonings. Stir fry 2 minutes then cover and cook one minute. When the cabbage is soft, open the lid and add shrimp and mushroom mixture.

  • Stir-fry on high heat one minute. Plate and garnish with dried garlic flakes.

Eat and enjoy!

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