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2 teaspoons reduced-sodium soy sauce
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2 teaspoons toasted sesame oil
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3 cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips for Two)
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1 small red or orange bell pepper, very thinly sliced
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2 tablespoons rice flour (see Note) or cornstarch
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1/2 teaspoon freshly ground pepper
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1/2 teaspoon five-spice powder (see Note)
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10 ounces raw shrimp (21-25 per pound), peeled and deveined
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1 jalapeno or serrano pepper, seeded and minced
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Tips for Two:Cabbage Storage: Refrigerate for up to 1 week. Uses: Add to salads or soups.
Ingredient Note:
Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of your supermarket.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
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