This recipe is from 25 Quick & Easy HCG Recipes, which also includes an overview of the diet and directions for following the diet.
This delicious recipe is also great for anyone trying to maintain a low-fat or low-carbohydrate diet. For anyone not on the HCG diet, this dish is delicious with expanded vegetables. Feel free to add your favorite vegetables found in Asian dishes, such as carrot slices, edamame, water chestnuts, or baby corn. Also, a splash of Teriyaki adds an extra delicious dimension. (These additions are not allowed on HCG.)
2 ounces cabbage, shredded
2 ounces onion, diced
3-3.5 ounces shrimp
1/4 teaspoon garlic & herb seasoning mix
1/4 teaspoon seasoning salt
1/4 teaspoon roasted garlic or minced garlic
Pepper, to taste
1/2 teaspoon rice vinegar, optional
1 tablespoon water
Combine all ingredients except rice vinegar and roasted garlic in a nonstick skillet or sauce pan over medium heat and cook, stirring occasionally until cabbage is softened a bit but not soggy. If you prefer your cabbage a bit crunch, hold it out until onion begins to clarify. When other ingredients are cooked, add roasted or minced garlic and stir through, cooking another minute or so. Be careful not to brown or scorch the garlic.
If using raw shrimp, put them in skillet first until they turn pink and then add remaining ingredients. To keep the dish hot while eating, pour it into a small bowl. For extra zing, add a splash of rice vinegar and stir to mix.
Tips and Options: If you aren’t a big onion lover, try this dish with 3 ounces shredded cabbage and 1 ounce diced onion. You will have slightly more volume of vegetables and still have plenty of taste! You could even make the dish with 4 ounces of cabbage and no onion. The garlic keeps that taste going!