Stir Fried Shrimps Recipe Video
A fast and easy shrimp stir fry which gets a depth of flavor from a little bit of sesame oil
and oyster sauce
Summary
Preparation Time10 MinCooking Time7 Min
Ready In17 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings6
Main IngredientSeafood
Ingredients
1 lb raw medium shrimp, peeled, deveined and sliced in half lengthwise
1/8 tsp sesame oil
1/2 tsp soy sauce
1/8 tsp white pepper
1/2 tsp cornstarch
2 heads bok choy, leaves coarsly chopped and stems sliced diagonally into thin (1/8 inch) strips
1 clove garlic, minced
2 tsp peeled fresh ginger, minced
6 oz pea pods, strings removed
1 Tbs corn starch
1 Tbs water
6 oz white mushrooms, coarsly chopped
1/3 cup + 1 Tbs vegetable oil
1 Tbs oyster sauce
1/4-1/2 cup chicken broth
salt
2 green onions sliced into 1/4 inch slices
Directions
Combine sesame oil, white pepper, soy sauce and 1/2 tsp cornstarch in a
small glass bowl and add shrimp and stir to coat. Refrigerate for at least 30
mins and up to 1 hour. Bring a small pot of water to a boil and boil peapods for 1 min
drain and plunge in cold water. Set aside. Combine 1 Tbs cornstarch and 1 Tbs cold
water, set aside.
Heat wok over high flame, add 1 Tbs oil. Stir fry garlic and ginger until garlic begins to color
add shrimp and stir fry until shrimp just turn pink. Remove shrimp to a plate, add 1/3
cup oil to wok and swirl to coat. Stir fry bok choy stems, and mushrooms for 1-2 mins. Add
1 Tbs oyster sauce, add bok choy leaves and stir fry until leaves are wilted. Add chicken broth and salt
stir fry until leaves are cooked, add cornstarch mixture and stir to thicken sauce, add shrimp and drained
pea pods to wok and stir fry briefly (30 secs).
Serve over rice, with green onions as a garnish.
small glass bowl and add shrimp and stir to coat. Refrigerate for at least 30
mins and up to 1 hour. Bring a small pot of water to a boil and boil peapods for 1 min
drain and plunge in cold water. Set aside. Combine 1 Tbs cornstarch and 1 Tbs cold
water, set aside.
Heat wok over high flame, add 1 Tbs oil. Stir fry garlic and ginger until garlic begins to color
add shrimp and stir fry until shrimp just turn pink. Remove shrimp to a plate, add 1/3
cup oil to wok and swirl to coat. Stir fry bok choy stems, and mushrooms for 1-2 mins. Add
1 Tbs oyster sauce, add bok choy leaves and stir fry until leaves are wilted. Add chicken broth and salt
stir fry until leaves are cooked, add cornstarch mixture and stir to thicken sauce, add shrimp and drained
pea pods to wok and stir fry briefly (30 secs).
Serve over rice, with green onions as a garnish.
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