Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon vegetable oil
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a medium bowl, combine the cornstarch, soy sauce, and Shaoxing wine. Add the shrimp and toss to coat.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds.
3. Add the shrimp and stir-fry for 2-3 minutes, until pink and cooked through.
4. Add the chicken broth, oyster sauce, honey, white pepper, and salt. Stir-fry for another minute, until the sauce thickens and coats the shrimp.
5. Add the green onions and sesame oil and stir-fry for another 30 seconds.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 10g
Protein: 21g
Sodium: 700mg
Sugar: 6g
Substitutions for ingredients:
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken broth can be substituted with vegetable broth or water.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced bell peppers or snap peas for extra crunch and color.
- Use sliced chicken or beef instead of shrimp.
- Add chili flakes or sriracha for extra heat.
Tips and tricks:
- Make sure to pat the shrimp dry with paper towels before coating with the cornstarch mixture to ensure a crispy texture.
- Stir-fry the shrimp in batches if your wok or skillet is not large enough to prevent overcrowding.
- Use fresh ginger for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Chinese Ginger Shrimp in a large bowl or on individual plates with steamed rice.
Garnishes:
Garnish with additional sliced green onions and sesame seeds.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Chinese eggplant with garlic sauce
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or water to thin it out.
- If the shrimp are overcooked, reduce the cooking time or stir-fry them in batches.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Ginger is a common ingredient in Chinese cuisine and is believed to have medicinal properties. Shrimp is also a popular ingredient in Chinese cooking, especially in coastal regions.
Flavor profiles:
The Chinese Ginger Shrimp is sweet, savory, and slightly spicy with a gingery flavor.
Serving suggestions:
Serve the Chinese Ginger Shrimp as a main dish with steamed rice and a side of stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese