Instructions

1. 1

   Separate napa cabbage stems and leaves, cut into large pieces, and pat shrimp dry.

2. 2

   Slice Cheongyang chili and green onion thinly.

3. 3

   Heat oil and stir-fry garlic and green onion for 30 seconds.

4. 4

   Add shrimp and cook for 1.5 minutes until pink, then remove temporarily.

5. 5

   In the same pan, cook cabbage stems for 2 minutes, then add the leaves.

6. 6

   Add soy sauce, fish sauce, chili, and return shrimp; stir-fry 1 more minute.

Tips

Nutrition (per serving)