Rinse the shrimp briefly in the sieve, drain well and place in a small bowl. Add enough boiling water to just cover them. Let it soak for 20 minutes. Wash the snake beans, cap both ends and cut across into pieces approx. 6 - 8 cm long. Wash the cabbage and chop it to shrimp size. Marinate for 20 minutes with 4 tbsp.
Cut the peppers into small pieces. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the ginger, clean it with the brush and work it into small cubes. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Strain the shrimp and keep 2 tablespoons of the broth. Squeeze the brine from the white cabbage. Mix the ingredients together to deglaze the sauce.
Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Stir the snake beans in it for 3 minutes. Remove from the wok with a slotted spoon, add the rest of the sunflower oil and let it get hot. Add the onions, garlic cloves, ginger and the chilli and stir-fry until the onions are translucent. Add the cabbage, peppers and the shrimp and stir-fry for 2 minutes. Add the beans and fry briefly.
Deglaze with the sauce and stir-fry until the liquid is absorbed. Place on a serving bowl, drizzle with the sesame oil and sprinkle with sesame seeds. Garnish, serve warm as a side dish and enjoy.