Prepare the Ingredients : Slice the cabbage into thin strips and set aside. Pat the shrimp dry with a paper towel to ensure a good sear.

Cook the Shrimp : Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the shrimp to the pan and season with salt and black pepper. Stir-fry for 2-3 minutes until the shrimp turn pink and are just cooked through. Remove and set aside.

Sauté the Garlic and Cabbage : In the same pan, add the remaining 1 tablespoon of cooking oil. Add the minced garlic and sauté until fragrant, about 30 seconds. Toss in the cabbage and stir-fry for 3-4 minutes until it begins to soften.

Add the Sauces and Shrimp : Add the light soy sauce, oyster sauce, Shaoxing cooking wine, and water to the pan. Toss to coat the cabbage evenly in the sauce. Return the shrimp to the pan and stir-fry everything together for another 2 minutes, allowing the flavors to meld.

Season and Serve : Taste and adjust the seasoning with additional salt and black pepper if needed. Serve hot as a standalone dish or with steamed rice or noodles for a more filling meal.