The Best Shrimp Stir Fry
A delicious shrimp stir fry that tastes better than takeout!
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 48 minutes
- Yield: 2 1x
- Category: Stir Fry
- Method: Pan frying
- Cuisine: Chinese
- 1 large egg white
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 8 ounces large frozen shrimp, thawed and shelled
- 2 tablespoons vegetable oil or other neutral oil
- 2 garlic cloves, minced
- 1 teaspoon dried red chili, finely chopped
- 1 small onion, peeled and chopped
- 1/3 cup water chestnuts
- 2 cups chopped bok choy or baby bok choy. Or you can use 1 cup snow peas.
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch dissolved in 3 teaspoons cold water
- 1/4 cup water
- 1 tablespoon sesame oil
- Whisk egg white, rice vinegar, salt, and cornstarch in a mixing bowl and add the shrimp to the mixture. Stir to evenly coat the shrimp and refrigerate for 30 minutes.
- Heat a large wok or pan on medium high until it’s hot – about 1 minute. Add 1 tablespoon oil and shrimp and cook on each side for 2 minutes. Transfer the shrimp to a plate and set aside.
- Using the same wok or pan over medium high heat, add oil, garlic, and dried red chilis and cook for 30 seconds.
- Add onions and cook for 2 minutes, until onions are translucent.
- Add water chestnuts and bok choy and cook for 2 minutes.
- Add cooked shrimp to the pan along with soy sauce, oyster sauce, water, and cornstarch mixture, and stir well. Cook for 1 minute to warm up the shrimp.
- Stir in sesame oil and turn the heat off. Season with salt and pepper if needed and serve with warm white or brown rice.
This shrimp stir fry is best piping hot out of the wok. If you have leftovers, you can keep them covered in the fridge for up to 2 days.
Keywords: Entree, main, seafood