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Sesame Ginger Shrimp and Cabbage Stew

kept byElyn7071
recipe byThe Kitchn

For the broth:
1 teaspoon peanut or vegetable oil
Shells from 1 pound (31/35 count) shrimp, rinsed and blotted dry (optional)
8 cups (2 quarts) vegetarian no-chicken broth or regular chicken broth
1 large lemongrass stalk, chopped
2 ounces fresh ginger, thinly sliced
Coarsely chopped green tops from 2 bunches scallion (about 1 1/2 cups)
Stems from 8 ounces fresh shiitake mushrooms
3 large cloves garlic, crushed
1/2 teaspoon whole Sichuan peppercorns, or 1 star anise pod

For the stew:
1 tablespoon peanut or vegetable oil
1 large onion, halved and thinly sliced (about 2 1/2 cups)
8 ounces medium carrots, thinly sliced on the diagonal (about 2 cups)
Caps from 8 ounces shiitake mushrooms, thinly sliced (about 2 cups)
2 cloves garlic, finely chopped
1 pound Savoy cabbage, quartered, cored, and shredded (about 6 cups)
12 ounces baby bok choy, shredded (about 4 cups)
1/4 cup soy sauce or tamari
2 tablespoons Asian sweet chile paste
2 tablespoons mirin or dry sherry
2 tablespoons toasted sesame oil
1 tablespoon black Chinese vinegar (optional)
1 pound (31/35 count) uncooked shrimp, peeled and deveined
2 scallion bunches (white parts only), thinly sliced on the diagonal
1/4 cup fresh cilantro leaves, torn
1/4 cup fresh mint leaves, torn
1/4 cup fresh Thai basil leaves, torn



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