Reviewed: Aug. 1, 2008

Quick and easy and inexpensive!! I used Chinese cabbage. Dinner in about 10 minutes, WOW! Didn't even have to properly measure anything, just eyeballed the measurements. Thank you for sharing.

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CALCOLERICH

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 21, 2008

on the salty side, nothing particularly special

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kristie111

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Reviewed: Jun. 23, 2008

We tried this with tofu, and honestly, it just tasted like pepper. We even cut back the pepper to half of what was recommended. There was no flavor, all heat. I can't imagine it being any better with shrimp.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Apr. 14, 2008

Nice and spicy. I feel like it needs something more. Possibly minced ginger, thinly sliced celery, and maybe even some crushed peanuts. As is still pretty good.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 1, 2008

My fiance doesn't normally eat shrimp but I made this to switch up our normal menu and he said it was a winner! I'll be making this a lot. I cooked the shrimp in fat free pam with no oil so it was really healthy. I will probably half the red pepper next time because it was pretty spicy!

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Stephie

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Reviewed: Mar. 19, 2008

This had some kick! I followed the recipe exactly, but tripled it for three, and it was a great (and quick) dinner. I might decrease the red pepper flakes just a bit when I make this again, so the garlic stands out a bit more.

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Sunflower

Cooking Level: Beginning

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Reviewed: Mar. 17, 2008

My boyfriend and I loved this recipe. It was easy and fast. The only thing I changed was the amount of pepper flakes. I increased the quantity because my boyfriend and I absolutely LOVE spicy food! Thank you for this recipe!

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Celly Belly

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Jan. 3, 2008

This is great! I fixed it without cabbage the first time and added celery,carrots,yellow,green & red bell peppers & brocolli. Also added a little cornstarch to thicken for a gravy for the rice I served it with. My family was impressed, will fix this again & again!

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: Dec. 18, 2007

Very good

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Dec. 16, 2007

Enjoyed this recipe! Not big fan of cabbage so I served Shrimp with brown rice, really tasty!

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joyforever143

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Garden City, Michigan, USA

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Reviewed: Dec. 2, 2007

This is my family's new favorite shrimp dish. I did change it up a little bit. I omitted the soy sauce (only because I was not in the mood for something saucy) and coated the shrimp in flour to make it a little more dry. Followed the recipe for the rest of it. DELICIOUS!

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knlneal

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Reviewed: Nov. 25, 2007

This was really good, and I'll definitely be making this again! While I was cooking it up I thought it might be a little bland (absolutely no experience cooking Asian food, lol) but it tastes fantastic, just like the seafood I crave from restaurants. The one thing I did differently was to cook the onions down with the shrimp and garlic, but I only did that because I don't like firm onions. In the future I think I'll experiment with adding green peppers, and then increasing the sauce, but this is delicious with no changes. Thanks so much for sharing

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 4, 2007

I'll be sticking with the Yakisoba Chicken recipe on this site, which is similar but much more tasty and the ingredients are more in proportion.

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vickie

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Reviewed: Sep. 8, 2007

This is extremely good! We added a bag of mandarin style frozen veggies to this too. Still WOW! Will make again and again!

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Amanda M.

Cooking Level: Intermediate

Home Town: Marysville, Ohio, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 20, 2007

Really really good.....I sub the cabbage with frozen whole greenbeans and used frozen shrimp...I also added more pepper and wow, what a kick.....I made some white rice and topped it with the shrimp and green beans, yummy, better than anything you could get out...

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cowgirls8

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Reviewed: Jun. 22, 2007

Delicious! I have been doing the low carb thing so this was the perfect thing. I used sirloin, sliced thin. And I added some red bell pepper strips and some italian hot pepper strips. I wasn't sure how stir fried cabbage would be but it was really good. Also, I decreased the oil to 1 1/2 tablespoons, and I used half sesame oil half vegetable oil. Yum

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lamoym

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Reviewed: Jun. 1, 2007

I skipped the cabbage and added 1 T lemon juice and a bit of ground Chayenne pepper to give a kick.

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lilgrasshopper

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Reviewed: May 22, 2007

used frozen shrimp, added stir-fry frozen veggies, & ginger. quick, easy, & tasty (very spicy)

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baconlicious

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Reviewed: Apr. 13, 2007

Excellent flavor and quick and easy to make!

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Wendy

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Reviewed: Mar. 23, 2007

This recipe is amazing! The only 2 things I did differently were, I added some fresh minced ginger (approximately 1 1/2 tsp. But I would add more next time) and I had a bag of precut broccoli, cauliflower and carrots, which I microwaved and threw in there at the end. I didn't have any red pepper flakes in my cupboard, but found some packets of red pepper flakes that we got from a pizza joint and poured those in there! Gotta improvise sometimes! Also, after we had eaten our dinner, my husband said that next time I should add some peanuts!Thanks for this delicous low carb recipe!

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