Ingredients:
- 1 cup shredded cabbage (or cole-slaw mix)
- 3 teaspoons avocado or canola oil, divided
- 1 slice onion, halved
- 1 garlic clove, minced
- 8 uncooked large shrimp, peeled and deveined (1/2 lb. shrimp)
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh cilantro
- 1/8 teaspoon crushed red pepper flakes (Optional: adjust for “heat” preference”)
Instructions:
In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water, and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.