Ingredients
- 1/2 to 3/4 pound shrimp, peeled and deveined
- 1 tablespoon Chinese rice wine, or dry sherry
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 pound Chinese greens, such as bok choy
- 4 ounces fresh mushrooms, or 6 Chinese dried mushrooms, or dried shiitake mushrooms
- 2 tablespoons vegetable oil, or peanut oil for stir-frying, more as needed
- 2 thin slices ginger, peeled
- 1/4 teaspoon salt
- 1/4 cup sodium-reduced chicken broth
- 1/2 teaspoon sugar
- 1 tablespoon light soy sauce
- Freshly ground black pepper, to taste
- 1 teaspoon cornstarch, mixed with 2 teaspoons water
Steps to Make It
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Gather the ingredients.
- If using frozen shrimp, defrost in the refrigerator. Rinse the shrimp under cold running water and pat dry with paper towels.
- Place the shrimp in a large bowl and add the rice wine or sherry, 1/2 teaspoon salt, and 1 tablespoon cornstarch, stirring in one direction (this is to make sure the marinade spreads evenly).
- Chop the bok choy stalks diagonally and the leaves across into 1-inch pieces.
- Wipe the mushrooms with a cloth or soft brush and cut into thin slices. If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften. Drain the softened mushrooms, remove the stems, and cut into quarters.
- Heat the wok and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for about 30 seconds, until aromatic.
- Next, add the shrimp and stir-fry until they turn pink. Remove the cooked shrimp from the pan.
- Add a bit more oil if needed so there are about 1 1/2 tablespoons in the wok. Add the bok choy, mushrooms, and 1/4 teaspoon salt. Stir-fry for 1 minute. If the vegetables seem a bit dry at this point, add a small amount of water or rice wine. Add the chicken broth, cover and cook for 2 more minutes.
- Return the shrimp to the pan. Add the sugar, soy sauce, and pepper.
- Give the cornstarch/water mixture a quick stir and add to the middle of the ingredients, stirring to thicken. Cook, stirring for another minute.
- Serve hot with rice, if desired.
Chinese Shrimp Stir Fry Recipe
This 15 minute Chinese Shrimp Stir Fry recipe will teach you authentic stir-fry method. It’s quick easy and delicious! Succulent shrimp, slathered in a delicious soy, ginger and garlic sauce. This Asian shrimp stir fry recipe is one of my mom’s, and it’s one of the very first recipes she taught me how to cook.
Why This Shrimp Stir Fry Recipe Is So Good
- Crisp-crunchy, perfectly cooked shrimp
- Flavor-packed Chinese “holy trinity” of garlic, ginger, green onion
- Versatile, add other ingredients, like snow peas, bell peppers, mushrooms
- Only 15 mins to make – an easy weeknight meal
Ingredients
- Oyster sauce and soy sauce
- Cilantro
- Cornstarch
- Shrimp
- Cooking oil
- Green onions
- Garlic cloves
- Grated ginger
How To Make This Shrimp Stir Fry Recipe – Step By Step
– 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 nicely seared, 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 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. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
– Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
An Easy Shrimp Stir Fry Recipe
Chinese shrimp stir fry dishes come together very quickly. From start to finish, it only takes about 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.