Description
If you love Chinese food as much as we do, we think you'll love this restaurant-style Shrimp and Vegetable Stir-fry in White Sauce recipe. Shrimp and vegetables in a traditional Cantonese-style white sauce that's light and silky and tastes like a cross between Moo Goo Gai Pan sauce and Shrimp in Lobster sauce. If you've tried making shrimp stir fry at home before and it didn't turn out well, give this recipe a try!
Ingredients
SHRIMP MARINATING INGREDIENTS
- 1/2 to 1 pound of Argentinian Red shrimp, shells removed + deveined (225 to 450g)
- 1 teaspoon vegetable or grapeseed oil (4g)
- 1/4 teaspoon salt
- a pinch or two of white pepper
- plus 1 tablespoon vegetable oil (reserved for cooking the shrimp) (15g)
SAUCE INGREDIENTS
- 1 tablespoon Shaoxing wine (15g)*
- 1 teaspoon oyster sauce (4g)
- 1/4 teaspoon toasted sesame oil (1g)
- 1/4 teaspoon sugar (1g)
- 1/2 teaspoon salt (2g)
- pinch of white pepper, or to taste
- 1 1/2 cups homemade or other low-sodium chicken stock, heated to a boil (350g)
CORNSTARCH SLURRY INGREDIENTS
- 2 tablespoon cornstarch (15g)
- 2 tablespoons chicken stock (or water) (30g)
VEGETABLE STIR FRY (use about 6 cups of thinly sliced or chopped vegetables -- any variety)
- 2 cloves of garlic, smashed
- 1 tablespoon fresh ginger, sliced or cut into matchsticks (20g)
- 1 tablespoon vegetable oil (for cooking the vegetables) (15g)
- 1 pound napa cabbage, washed and shredded (500g)
- 2 sweet Borretane onions, or 1 small sweet white onion or 1/2 cup scallions sliced
- 2 carrots, julienned
- 1/2 to 1 whole red bell pepper, chopped into bite-sized pieces
- 8 asparagus spears, tough ends removed, sliced
- 1/2 to 1 whole red bell pepper, julienned
- 1/2 cup sweet peas (frozen or fresh)
- salt and white pepper to taste
*If you use high-quality unsalted Shaoxing wine, you may need to increase the amount of salt you add. If you can't find Shaoxing wine, use dry sherry in a 1:1 ratio. If you're thinking about using mirin, it's acceptable if that's all you've got (but it really has a totally different flavor than Shaoxing wine and it's also a bit sweet).
Instructions
- Marinate the shrimp. Add the shrimp, 1 teaspoon vegetable oil, salt, and a pinch or two of white pepper to a bowl. Mix well to combine and set aside while you prepare the white sauce.
- Make the white sauce. Add all of the sauce ingredients except the chicken stock to a small bowl. Stir well to combine and set aside while you prepare the slurry.
- Make the cornstarch slurry. Add the cornstarch and chicken stock (or water, if using) to a small bowl and stir well to combine. Set aside until ready to use, but give it another good stir just before adding it to the stir-fry.
- Par-cook the shrimp. In a preheated wok over medium-high heat, add 1 tablespoon of oil and the shrimp. Cook on the first side for 15 to 20 seconds, flip, and cook an additional 20 seconds. Remove to a plate. Don't cook them all the way through here. They'll go back into the wok with the vegetables later to finish cooking.
- Stir-fry the vegetables and add the shrimp. Turn the wok up to high heat. Add 1 tablespoon of oil, garlic, and ginger. Fry until fragrant and toasty golden, about 45 seconds. Add the vegetables and stir-fry, moving them around the pan for about 5 minutes. Add the hot chicken stock, toss to combine, and cook for about 1 minute. Add the par-cooked shrimp, toss well, and cook for about 1 minute. Add the remaining sauce ingredients, toss to combine, and cook for about 1 minute.
- Add the cornstarch slurry, toss to combine, and cook until the sauce thickens, turns glossy, and coats the stir-fry, about 3 minutes. Taste and add salt or white pepper if needed. Serve with a side of steamed rice. Enjoy!
Notes
- Before you get started, make sure all of your ingredients are measured, sliced, chopped, and stirred.
- Stir fry in batches if your wok is small or you're using a sauté pan instead. This will allow you to cook perfectly without bringing down the temperature of the wok/pan even if it takes a little more time to cook.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dim Sum
- Method: Wok
- Cuisine: Chinese
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 178
- Sugar: 7g
- Sodium: 169mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 190mg
