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“This is one of my favorite recipes from The Sonoma Diet. I serve this on Angel hair shredded cabbage that has been steamed. Oriental chili sauce is hot, be careful.”

Ingredients Nutrition


  1. Thaw shrimp, if frozen.
  2. Peel and devein shrimp.
  3. Rinse shrimp; pat dry with paper towels.
  4. For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
  5. Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
  6. Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
  7. In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
  8. Add mushrooms; stir-fry for 3 minutes.
  9. Add bell pepper; stir-fry for 1 minute.
  10. Add pea pods; stir-fry for 2 minutes.
  11. Remove vegetables from wok.
  12. Add remaining 2 teaspoons oil to wok or skillet.
  13. Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
  14. Stir sauce; add to wok.
  15. Cook and stir until boiling; cook and stir for 2 minutes more.
  16. Add mushroom mixture and Chinese cabbage; toss to coat.
  17. To serve, sprinkle with peanuts and green onions.

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