Entree: China – Beijing / Imperial North – 北京风味炒虾 ➤ Běijīng fēngwèi chǎo xiā (Quick wok-stirred shrimp with ginger, scallion, and a light savory sauce in Beijing-style seasoning)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined, about 20–24 shrimp
- 1 large egg white
- 2 tbsp (30 ml) cornstarch
- 1 tsp (5 ml) salt, divided
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) granulated sugar
- 1/2 tsp (2.5 ml) white pepper
- 2 tbsp (30 ml) vegetable oil (for velveting and sauce)
- 3 tbsp (45 ml) neutral cooking oil (for stir-frying)
- 1 tbsp (15 ml) peeled fresh ginger, julienned
- 3 cloves garlic, thinly sliced
- 4 scallions (green onions), cut into 1.5 inch (4 cm) lengths, whites and greens separated
- 1/4 cup (60 ml) low-sodium chicken stock or water
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water (slurry), optional to thicken
- 1/2 tsp (2.5 ml) sesame seeds for garnish (optional)

Instructions

1. Rinse shrimp and pat dry. In a bowl, mix egg white, 2 tbsp (30 ml) cornstarch, 1/4 tsp (1.25 ml) salt, and 1 tbsp (15 ml) vegetable oil. Add shrimp and toss to coat. Let rest 10–15 minutes (velveting).
2. Combine Shaoxing wine, light soy sauce, sugar, remaining 3/4 tsp (3.75 ml) salt, and white pepper in a small bowl; set sauce aside.
3. Heat a wok or large skillet over high heat until very hot. Add 3 tbsp (45 ml) neutral oil and swirl. Add velveted shrimp in a single layer and stir-fry 30–60 seconds until pink and just cooked through. Remove shrimp to a plate.
4. Wipe the wok if desired, maintain high heat, add remaining 1 tbsp (15 ml) vegetable oil. Add ginger slices and white parts of scallions; stir-fry 20–30 seconds until aromatic. Add garlic and stir 10–15 seconds, careful not to burn.
5. Return shrimp to the wok, pour in the sauce mixture and chicken stock (or water). Toss quickly to coat and bring to a simmer for 30 seconds.
6. If a thicker, glossier sauce is desired, add the cornstarch slurry and stir 10–15 seconds until the sauce thickens and becomes glossy. Finish with toasted sesame oil and the green parts of the scallions; toss once.
7. Transfer to a warm serving plate, sprinkle with sesame seeds if using, and serve immediately with steamed rice.