Shrimp with Napa Cabbage and Ginger

Ingredients

• 1 teaspoon cornstarch 
• 2 tablespoons sherry 
• 1 teaspoon ginger fresh minced peeled
• 2 lb napa cabbage cored quartered
• 1  bell pepper red cut into 1/4-inch-wide strips (1 cup)
• 4 servings rice cooked
• 1 teaspoon salt 
• 1 bunch spring onion 
• 1 lb shrimp deveined peeled per lb), and
• 1 tablespoon soya sauce 
• 3 tablespoons vegetable oil 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• wok
• colander

Directions

1. Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
2. Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
3. Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
4. Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes.
5. Transfer to a clean bowl.
6. Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes.
7. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated.
8. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
9. Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute.
10. Add scallion greens and toss to combine well.