Reviewed: Feb. 22, 2013

The flavor on this was good, but I found it to be way too oily. If I make it again I'll cut the oil significantly.

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Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Feb. 15, 2013

Yummy! I didn't think it would have enough flavor, but it did.

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Reviewer:

VEGGIEEATER

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Freeland, Maryland, USA

Reviewed: Dec. 9, 2012

This was easy to prepare and tasted great. I used a whole head/bunch of napa cabbage and 1/2 dozen shrimp. Served over rice and it was enough for DH and I to have leftovers. I wouldn't recommend making more than you will eat at one setting because I don't think this is a good leftovers type of dish. I added in powdered ginger and peanut oil to the cabbage and it was delicious. Also it is important to add water to the shrimp when cooking to ensure they remain juicy and succulent. I like others didn't use as much red pepper as called for in the recipe, but I did let DH sprinkle in the amount he preferred while I cooked. He really likes red pepper and still he didn't reach the 2 teaspoons called for in the original recipe.

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Reviewer:

Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Nov. 22, 2012

Scaled up to 4 servings, so I used a 1 lb bag of shrimp, a whole onion and a small head of cabbage. Added ginger and carrots, left out the cilantro. This was quick, easy, and healthy. Thanks!

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Reviewer:

CalgaryJosie

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Sep. 13, 2012

RARELY do I give not only 5 stars to a recipe but to add a recipe to my "family's" recipe book at home; yeah this one did it. Delicicious! I doubled everything of course; I threw everything together and sauteed it and it was THAT simple. Served over rice and wallah! Dinner's served! Thanks for posting. (EDIT-so I asked my hubby about this dish and he was SO MAD AT ME NOW for not making more, because he wants a ton it of it now, ALL DAY EVERY DAY as he says; really? Yeah same palate and thought process) EDIT: I made this last night and making it again tonight!!

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Reviewer:

~susakins~

Cooking Level: Professional

Home Town: Lampasas, Texas, USA

Living In: Killeen, Texas, USA

Reviewed: Jun. 3, 2012

This is delicious!

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Reviewer:

sophia0794

Reviewed: Feb. 21, 2012

I altered the recipe for four servings. I substituted the veggie oil with olive oil and reduced the amount to four tablespoons. I added two tablespoons of fresh minced ginger which I added with the garlic during cooking. As suggested by another, I added some frozen mixed veggies-broc, caul, carrots, snow peas. I steamed them in their bag in the microwave and added them at the end. I also reduced the red peppers to one teaspoon. My hubby added more peppers to his plate as desired. Also served with a side of long grained brown rice. A meal we will have again.

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Reviewer:

emrald5769

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

Delicious! I shredded 1/2 whole cabbage and stir fried about 3-4 minutes. Forgot to buy the cilantro, but didn't miss - instead added 1 cup thick sliced mushrooms at same time as onion. I did have to cook considerably longer than 10 seconds to soften the onions/mushrooms at the end. My husband (who doesn't do spicy OR cabbage) really liked. Adding it to our favorites!

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