Repolho salteado com camarão e pimentas secas

Ingredientes

• 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
• 5 garlic cloves, minced
• 1 shallot, chopped
• 10 ounces cabbage, chopped
• 7 ounces raw shrimp, peeled, deveined, and chopped
• 10 Chinese dried red chiles
• 2 teaspoons sesame oil (preferable toasted sesame oil) – optional
• 2 tablespoons fish sauce
• 2 tablespoons shaoxing wine, or dry sherry
• 1/4 teaspoon granulated sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon cornstarch

Modo de preparo

1. 1

   Mix all the ingredients for the sauce in a bowl and set aside.

2. 2

   Chop one Chinese dried red chile and set it aside.

3. 3

   In a wok, deep skillet, or large pan over high heat, add the neutral oil.

4. 4

   When the oil is hot, add the garlic and shallot and cook for 30 seconds, until the garlic becomes fragrant.

5. 5

   Add the cabbage and cook for 2 minutes, tossing and stirring constantly. Add the shrimp and keep tossing and stirring for another 3 minutes.

6. 6

   Give the sauce a quick stir and add it to the wok. Cook for 1 minute or until the sauce thickens.

7. 7

   Turn the heat off and add the chopped dried red chiles, whole dried red chiles, and sesame oil.

8. 8

   Stir well to combine and transfer the dish to a serving bowl or plate. Serve.