Stir-Fried Zucchini Noodles with Greens, Cabbage and Shrimp Recipe - Los Angeles Times

Name: Stir-Fried Zucchini Noodles with Greens, Cabbage and Shrimp Recipe - Los Angeles Times
Ingredients: 2 to 2 1/2 pounds zucchini; 1/2 pound turnip greens, mustard greens or kale, cleaned, thick stem ends discarded (about 8 cups leaves); Salt; 3/4 pound green cabbage (1/2 medium), quartered, cored and cut in 3/4-inch dice (about 4 1/2 cups); 2 tablespoons soy sauce; 2 teaspoons brown sugar; 2 teaspoons cornstarch; 1 tablespoon Asian red chile paste or sauce, such as sambal oelek; 2 tablespoons grapeseed, peanut or canola oil; 2 large garlic cloves, minced; 1 tablespoon minced fresh ginger; 2/3 pound medium shrimp, shelled, cut in half lengthwise and deveined; 1/4 cup cilantro leaves; 1 lime, cut in wedges, for serving

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Ingredients

2 to 2 1/2 pounds zucchini
1/2 pound turnip greens, mustard greens or kale, cleaned, thick stem ends discarded (about 8 cups leaves)
Salt
3/4 pound green cabbage (1/2 medium), quartered, cored and cut in 3/4-inch dice (about 4 1/2 cups)
2 tablespoons soy sauce
2 teaspoons brown sugar
2 teaspoons cornstarch
1 tablespoon Asian red chile paste or sauce, such as sambal oelek
2 tablespoons grapeseed, peanut or canola oil
2 large garlic cloves, minced
1 tablespoon minced fresh ginger
2/3 pound medium shrimp, shelled, cut in half lengthwise and deveined
1/4 cup cilantro leaves
1 lime, cut in wedges, for serving