The love language between my Mom and me is all about food! We share recipes with each other over the phone and email. We swap cookbooks when we see each other a couple times a year.
She packs up Chinese cookbooks for me (all of them written in both Chinese and English) and I save the gazillion cookbooks that publishers send to me for review. She loves it!
Well, this is one of her recipes, though I’ve changed it up just a bit.
Start to finish – 15 minutes. It’s the easiest stir fry recipe and so tasty with soy sauce and oyster sauce together. The aromatics include the “Chinese Trinity” – garlic, green onion and ginger.
There’s a technique that I use in all of my stir fries – the protein (shrimp, in this case) is seared on both sides first and then removed from the pan. The shrimp isn’t cooked all the way through yet, but it’s got a really nice crunchy sear. You’ll finish cooking the shrimp at the end of the stir fry.
This method does a couple of things:
1) Protein sears at high heat. Searing provides flavor. (boiled shrimp vs. grilled shrimp)
2) The aromatics – ginger, garlic, green onion burn easily – they need to be cooked at medium heat.
So, cooking the protein vs. the aromatics separately allows each and every ingredient to cook perfectly at their own temperatures. The shrimp is added back into the pan at the end to finish cooking. Everyone is happy!
Garlic Ginger Shrimp Stir fry Recipe Video
Garlic Ginger Shrimp Stir fry Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
1 tablespoons soy sauce
handful fresh cilantro, chopped
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined (tails left intact optional)
1 tablespoon cooking oil, divided
5 stalks green onion, chopped (white and light green parts)
2 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced or grated
In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.
Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.
Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.