- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 64 Times
Stir-frying fits into the seriously simple cooking style, as long as you have your ingredients prepared ahead. The secret to the great ginger flavor here is to stir-fry part of the minced ginger and then add the remaining ginger right at the end with the sauce ingredients. Chinese rice wine, enjoyed in the same way that sake is in Japan, varies in quality; Shaoxing is quite good. Serve with steamed white rice.
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 2 teaspoons Asian sesame oil
- 1 tablespoon minced fresh ginger
- 2 pounds Large shrimp, shelled and deveined
- ¼ cup dry sherry or Shaoxing rice wine
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 2 scallions, white and light green parts only, thinly sliced
- ¼ cup water
- 3 tablespoons peanut oil
- ½ pound snow peas, cleaned
- 2 tablespoons minced fresh ginger
- Dash of chile oil
- Steamed white rice for serving
1. In a medium bowl, combine the marinade ingredients together and stir to blend. Add the shrimp and stir to coat evenly with the marinade. Refrigerate for 10 minutes.
2. In a small bowl, combine all the sauce ingredients and stir to blend. Set aside.
3. In a wok or a large skillet, heat the peanut oil over high heat. Add the shrimp, snow peas, and 1 tablespoon of the minced ginger. Toss rapidly every 15 to 20 seconds, pushing the shrimp up onto the sides of the pan for maximum contact, for 1 to 2 minutes, or until the shrimp are evenly pink.
4. Add the sauce, the remaining 1 tablespoon ginger, and chile oil and cook another minute or until the sauce is slightly thickened. Serve immediately over steamed white rice.
Have all the ingredients measured out and make sure the rice is steaming.
The clever cook could:
1. Use the marinade with chicken or flank steak.
2. Vary the vegetables to create your own signature-stir-fry.
© 2002 Diane Rossen Worthington
Nutritional information is based on 6 servings and does not include Steamed White Rice for serving.