Cantonese-Style Shrimp and Napa Cabbage

Ingredients

• 0.5 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 1 teaspoon cornstarch 
• 2 teaspoons sesame oil dark
• 2 tablespoons cooking sherry dry
• 0.3 cup diagonally cut green onions 
• 1 tablespoon bottled ground ginger fresh (such as Spice World)
• 0.3 cup lower-sodium chicken broth fat-free
• 4 cups napa cabbage shredded
• 2 teaspoons vegetable oil; peanut oil preferred 
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Combine first 6 ingredients in a small bowl; stir with a whisk.
2. Heat a wok or skillet over high heat.
3. Add oils to pan; swirl to coat.
4. Add shrimp; stir-fry 1 minute.
5. Add ginger and garlic; stir-fry 30 seconds.
6. Add broth mixture to pan; bring to a boil. Cook 2 minutes or until mixture thickens. Stir in cabbage; cook 1 minute. Top with onions.