Description
If you love Chinese food as much as we do, we think you'll love this restaurant-style Argentinian Shrimp and Vegetable Stir-fry recipe. This easy shrimp and veggie stir fry is coated 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. We think you'll be really pleased with yourself when you eat it and it actually tastes like Chinese takeout.
Ingredients
Scale
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)
- 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)
- 2 tablespoon cornstarch (15g)
- 2 tablespoons chicken stock (or water) (30g)
- 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
Instructions
- Marinate the shrimp. Add the shrimp, 1 teaspoon vegetable oil, salt, and a pinch or two of white pepper to a bowl and mix well to combine. 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 be sure to stir the slurry again just before it's added to the stir fry.
- Par-cook the shrimp. In a preheated wok on medium-high heat, add 1 tablespoon of oil and the shrimp. Cook on the first side for about 15 to 20 seconds, flip them over, and cook an additional 20 seconds. Remove them to a plate. *Do not cook them all the way through in this step because you'll add them back to the stir fry with the vegetables later on to allow them to finish cooking.
- Stir fry the vegetables + add the shrimp.
- With the wok turned up to high heat, add 1 tablespoon of oil, garlic, and ginger and fry until the ginger and garlic are fragrant and turn a toasty golden color (about 45 seconds).
- Add the vegetables and stir fry moving them around the pan for about 5 minutes.
- Add the hot chicken stock and toss to combine and cook for about 1 minute.
- Add the par-cooked shrimp, toss well to combine, and cook for about 1 minute.
- Add the remaining sauce ingredients, toss well to combine, and cook for about 1 minute.
- Add the cornstarch slurry, toss well to combine, and cook until the sauce thickens, turns glossy, and coats the stir fry, about 3 minutes.
- Adjust seasonings and serve. If needed, add salt or white pepper to taste and 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 to 2 cups
