What does it mean to stir fry food?

Stir frying means that you’re cooking something quickly (usually veggies, protein or rice) with a little oil over very high heat. This Chinese cooking technique is popular because your ingredients cook rapidly without deteriorating. Vegetables are done in a flash while retaining a pliant crunch - and meats get a sear on the outside without overcooking and drying out. Also, since such little oil is used, it’s a great way to keep calories in check.

I'm sensitive to spice. How spicy is this?

Only as spicy as you want it to be. I used chopped dried red chilies in this stir fry shrimp recipe - and they deliver a low level burn that contributes to the overall flavor. However, they’re totally optional. If you tend to shy away from spicy flavors altogether, you might consider using something like ground white pepper which has milder, almost floral notes.

I don't have cornstarch. What else can I use?

Cornstarch pulls double duty in this recipe. You'll use it in the marinade to velvet your shrimp. But you'll also add a little to the wok so the savory sauce thickens up and gets gooey. If you don't have cornstarch handy, you can use potato starch or arrowroot powder.

The Best Shrimp Stir Fry

Name: The Best Shrimp Stir Fry
Prep time: 10 min
Cook time: 8 min
Total time: 48 min
Yield: 2
Cuisine: Chinese
Ingredients: 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

The Best Shrimp Stir Fry

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5 from 1 review

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

Ingredients

Units Scale

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

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Instructions

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. After 30 minutes, remove the shrimp from the mixture.
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.

Notes

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.

Nutrition

Serving Size: 1 serving
Calories: 365
Sugar: 4.7g
Sodium: 1211mg
Fat: 21.2g
Saturated Fat: 12.2g
Unsaturated Fat: 3.3g
Trans Fat: 0g
Carbohydrates: 18.3g
Fiber: 2.5g
Protein: 27.3g
Cholesterol: 182.5mg

Find it online: https://pickledplum.com/shrimp-stir-fry/