It takes longer to cook a pot of white rice than it does to make this dish. So start your rice and then take your time prepping your ingredients. Once the rice is cooked throw a clean towel between the pot and cover to absorb steam. Then spend 3-5 minutes cooking the shrimp.
Shrimp Stir-Fry II
Prep time: 10 minutes
Total time: 13 minutes
- 1 lb. shrimp, peeled and deveined
- 2 tsp. dry sherry
- 1 tsp. soy sauce
- 3 Tbsp. coarsely chopped chives
- 1 clove garlic, minced (about 1 tsp.)
- 1 Tbsp. minced fresh ginger
- 1 tsp. plus 1 Tbsp. peanut oil, divided
- 1/4 cup water
- 1 tsp. cornstarch
- 2 tsp. toasted sesame oil
- 2 tsp. Worcestershire sauce
- 1/4 tsp. granulated sugar
- kosher salt & black pepper
- Combine the sherry and soy sauce in a bowl; add shrimp and toss until coated with the liquid. Set aside for 10 minutes to marinate. Combine the chives, garlic, ginger and 1 tsp. peanut oil in a bowl; set aside. Mix water, sesame oil, Worcestershire, sugar and cornstarch together; set aside.
- Put the remaining 1 Tbsp. peanut oil in a non-skillet and heat over high heat, 3-4 minutes. Add the shrimp in a single layer and sprinkle with a pinch of kosher salt. Cook, tossing frequently, for about 1 minute. Move the shrimp to the edge of the pan.
- Add the chive mixture and press into a flat disk; cook until fragrant then toss/stir into shrimp.
- Quickly remix the cornstarch mixture and add to the skillet. Mix in with the shrimp and cook until it thickens, 30-40 seconds.
- Remove the pan from the heat and serve over rice. Add freshly ground black pepper and/or Sriracha sauce to taste.
I try to buy already deveined shrimp because deveining shrimp is one of my least favorite kitchen tasks. Just remember that you are removing the vein on the outside curve of the shrimp, not the one that is on the inside curve. The outside one is the intestine, the inside one is just a regular blood vessel. For a nice visual on how to devein shrimp visit SimpleRecipes.com