Shrimp Stir Fry
Give this shrimp stir fry a try—simple yet delicious, you won’t be able to stop after the first bite! The fresh shrimp and vegetables come together perfectly, creating a light and refreshing flavor that's perfect for your busy schedule.
Why do I like this recipe?
Because it’s simple and delivers a dish with vibrant color, aroma, and flavor. The shrimp are crispy on the outside and tender on the inside, and the addition of Shaoxing wine and seasonings creates a rich, layered taste. The freshness of the baby bok choy perfectly complements the sweetness of the shrimp, and the dish looks visually appealing. With just a few simple seasonings and steps, you can quickly prepare a delicious meal that’s perfect for busy times.
Moreover, the clear and precise steps in this recipe allow you to easily control the texture and flavor of the shrimp, ensuring a perfect dish every time.
Ingredients Needed and Substitutions
Main Ingredients:
Shrimp: Provides a tender texture and serves as the main ingredient.
Baby bok choy: Adds a fresh aroma and vibrant color, complementing the shrimp's flavor.
Additional Ingredients:
Egg white: Used for coating the shrimp to lock in moisture.
Cornstarch: Helps coat the shrimp and enhances the sauce consistency.
Cornstarch slurry: Used for thickening the sauce.
Seasonings:
Salt: Used for marinating and seasoning to enhance overall flavor.
Shaoxing wine: Removes fishy odors and adds a fragrant note.
Cooking oil: For frying shrimp, blanching bok choy, and stir-frying.
Substitutions:
Shrimp: Can be replaced with chicken breast for a different texture and flavor.
Baby bok choy: Substitute with napa cabbage or romaine lettuce for a similar taste.
Cornstarch: Replace with potato starch for the same effect.
How to choose the right size shrimp?
For stir-frying shrimp, it’s recommended to use shrimp sized 50-70 shrimp per pound.
This size of shrimp maintains a tender texture while absorbing the seasonings perfectly during stir-frying, ensuring they’re crispy on the outside and tender on the inside. Additionally, choosing fresh, plump shrimp will lock in more flavor and enhance the overall quality of the dish.
What skills should you master?
Shrimp preparation: Mix the shrimp with salt and egg white, then coat them with cornstarch. This process helps lock in the shrimp’s tender texture and results in shrimp that are crispy on the outside and tender on the inside, with better elasticity.
Oil temperature control: When frying shrimp, maintain the oil temperature around 180°C. If the oil is too hot, the shrimp may burn; if it’s too low, they’ll lose their crispiness. Once the shrimp turn pink, remove them to prevent overcooking and maintain their tenderness.
Stir-frying shrimp: Stir-fry the shrimp over high heat to quickly lock in moisture and flavor. Once the seasonings are added, quickly toss to coat evenly and avoid overcooking the shrimp.
Thickening with cornstarch: Use cornstarch slurry to coat the shrimp with the seasonings evenly. This not only adds a nice glossy finish to the dish but also intensifies the flavors.
Blanching baby bok choy: When blanching baby bok choy, avoid overcooking. Keep the water crisp and vibrant to add texture and a fresh, colorful touch to the dish.
INGREDIENTS
Main Ingredients
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·300g shrimp (peeled)
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·4 baby bok choy
Additional Ingredients
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·A small amount of egg white
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·8g cornstarch
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·Cornstarch slurry (as needed)
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·Cooking oil (as needed)
Seasonings
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·3g salt (for marinating)
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·5g salt (for stir-frying)
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·5ml Shaoxing wine
COOKING STEP
Step 1
In a bowl, combine 300g of shrimp with 3g of salt and a small amount of egg white. Mix well, then coat the shrimp evenly with 8g of cornstarch.
Step 2
Heat a pan with enough oil for frying. Add the shrimp and fry until they turn pink and opaque. Remove and let the oil drain.
Step 3
Leave a small amount of oil in the pan. Return the shrimp to the pan, drizzle with 5ml of Shaoxing wine, and add 5g of salt. Stir-fry until evenly coated, then add cornstarch slurry to thicken the sauce. Transfer the shrimp to a serving plate and set aside.
Step 4
Prepare the baby bok choy by trimming off the stems and removing any damaged leaves.
Step 5
Bring a pot of water to a boil, add 5ml of oil, and blanch the baby bok choy for 1-2 minutes until tender.
Step 6
Next, place the baby bok choy beside the shrimp, and your delicious shrimp stir fry is ready to serve!
More recipes worth trying
Chinese Eggplants with Minced Pork
Fresh and Vibrant: Corn and Vegetable Medley
Recipe Variations
Add More Vegetables: When making this dish, try adding some carrot slices, yellow bell pepper, or colorful peppers. These vibrant vegetables immediately enhance the dish’s color and add more layers of flavor. Pairing vegetables with shrimp makes the dish heartier and the flavors more balanced.
Flavor Variations: Don’t just stick to cooking wine and salt. Try adding a splash of light soy sauce, oyster sauce, or even a pinch of sugar to enhance the umami flavor. If you prefer a spicy kick, toss in some chopped chili or drizzle some chili oil to add a spicy touch.
Sauce Adjustments: If you enjoy a richer taste, add a small amount of coconut milk or milk to the shrimp stir fry. This will infuse the dish with a creamy, smooth flavor that’s absolutely delightful.
Swap Shrimp for Other Ingredients: If you’re not a fan of shrimp, substitute it with diced chicken, tofu, or other seafood like squid or clams. You can easily create a completely different flavor profile without getting bored of the dish.
FAQs:
When marinating, don't use too much salt. 3g of salt is enough for 300g of shrimp, and marinate for no longer than 10 minutes. Using too much salt or marinating for too long will make the shrimp release water and become tough. When coating, ensure the cornstarch is evenly spread but not too thick.
The frying step is where most mistakes happen. If the oil is too hot or the shrimp is fried too long, it will become tough. The right method is to heat the oil to about 180°C (350°F), fry the shrimp in batches, and remove them as soon as they change color, leaving a slight transparency in the shrimp.
Soybean oil has a moderate smoking point of around 230°C (446°F), which is perfect for the step of frying and stir-frying. It won’t overpower the shrimp's natural flavor.
It's best to thaw frozen shrimp in the refrigerator for 6-8 hours or quickly thaw in cold water for 20-30 minutes. After thawing, make sure to drain the water before marinating the shrimp to ensure they cook tender and flavorful. Avoid using hot water or a microwave to thaw, as this can damage the texture of the shrimp.
If you cook it too long, it will ruin the crispy outside and tender inside that the shrimp acquired during the first frying, making the shrimp tough. So this step should be done quickly over high heat to ensure the shrimp stay tender and juicy.
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