My love to Shrimp...and Chinese Cabbage.

I just re-discovered something beautiful. Chinese Cabbage. It's very different form Bok Choi or other cabbages. I think of it as simple, elegant and just pure goodness. Much like that perfect little black dress that we all crave to own, but spend a lifetime looking for. Then you mix in some shrimp with this cabbage, and it is as if you have created your own little piece of paradise.
Alright, enough of the poetics. This recipe is a very simple one for a so-called stir fry dish. I personally don't like the word stir fry as it always implies tons of sauce and some type of General Teryaki marinade dipped in plum sauce and tons of mystery meat swashed in fat.
Instead I want to show you that you can make a healthy stiry fry with little sauce, little fat and lots of flavor.

Shrimp and Cabbage Stir Fry!

You will need
2tbl Vegetable Oil
2 Cloves of Garlic
1 inch of FRESH ginger root.
2 Scallions
1 Bell Pepper (whatever color you fancy. The red, yellow and orange are much sweeter than the green)
2 Carrots
1 Zucchini
1/2 lb Shrimp
2 cups of chopped Chinese Cabbage

Soy Sauce
Salt
Pepper
Sesame Oil
Sesame Seeds (Optional)
1tbl Molasses

First of all you need to invest in good knives. Knives are key for this dish. Take all the vegetables and chop them up finely. Chop the Garlic and the Ginger. Put the oil in a Wok (That pan that looks like a pot but is not) and heat the oil. Add the Garlic and Ginger. Then add the scallions and sauteé until translucent. Add all the other vegetables and Sautée until tender (It might look like a lot of food before, but this shrinks down enourmously. So really plan chop a lot) Add the Shrimp and Sauteé until pink. Then add soy sauce and the molasses. Finally season with Salt, Pepper, Sesame Oil and maybe some chili, or lemon grass let it sit for about 10 minutes on low heat and stir a couple of times.

Serve with rice. Or alone. Or on lettuce. This is really nice on lettuce.
Cheers.