The last batches of cabbage I got in my CSA basket all wound up being cooked this way. First I cooked it with half a head, and then ended up cooking another half, and then a final half in this style.

I had some linguine already cooked, so all I had to do was clean up the shrimp, prep a few vegetables and fire up my electric wok. Do you have one? I love mine. I left my home gas range and commercial ranges for a smooth cooktop type stove in the hubby’s house, so I miss the responsiveness of gas. My Farberware wok often comes to save the day and heats up and cools down as quickly as Tom Cruise and Katie Holmes. She lost the ring already… ok, I don’t care at. all, but it’s so hard to avoid the media coverage of it, so it can come to mind as I behold my garlic cooling right on cue after I turn down the heat on my wok. I’m looking forward to the Olympics dominating the news scene for a while.

Anyway, back to the shrimp and cabbage stir fry lo mein type dish. Here it is.

Shrimp and Cabbage Stir Fry with Ginger and Linguini

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

This comes together quickly, and makes a good leftover for work the next day.

Ingredients:

1 lb shrimp, deveined, peeled
3 cloves garlic, minced
1/4 cup ginger julienne, 1/4 to 1/2"
1 jalapeño, seeded, chopped
1/2 head cabbage, shredded
2 Tbsp sesame oil
1/3 cup water
3 Tbsp soy sauce
1/3 of 14 oz-pkg of wheat noodles, cooked in salted water, according to directions
3 Tbsp basil, chopped
3 Tbsp toasted chopped nuts (optional) to taste; peanuts, pistachios, pepitas or sesame seeds
salt and pepper to taste

Directions:

- heat wok to medium high heat and add 1 Tbsp sesame oil
- add garlic, ginger, jalapeño and sauté for 1-2 minutes, turning down or removing from heat momentarily if needed to get it cooked without browning garlic
- add cabbage and toss with other ingredients 1-2 minutes
- add water and cover wok tightly with lid and allow the cabbage to steam until cooked through, about 5-7 minutes (if not add a little more water, cover and cook a few minutes more)
- toss everything around when cabbage is tender, turn heat higher, leave the lid off, allow water to cook off and the cabbage to begin to wilt and fry
- if needed, add remaining sesame oil and allow cabbage to cook down another 2-3 minutes
- toss ingredients, distribute shrimp evenly in the wok, add soy sauce and put lid on to steam 1-2 minutes
- when shrimp are almost cooked, add linguine and cover again to allow shrimp to finish cooking and pasta to heat
- garnish with basil and nuts