Chinese shrimp stir fry

Adapted from Steamy Kitchen


  • 2 tbsp oyster sauce (I didn’t have)
  • 2 tablespoon soy sauce
  • 2 tablespoons fresh cilantro minced (optional, I didn’t use)
  • 2 teaspoons cornstarch
  • 1 pound shrimp peeled and deveined (tails left intact)
  • 2 tablespoons cooking oil divided (I used butter, peanut oil preferable)
  • 3 scallions, chopped (I wish I’d had, used red onion instead)
  • 2-3 garlic cloves finely minced
  • 2 teaspoons grated fresh ginger, microplane grater (I wish I’d had)


  1. Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
  2. In a wok over high heat, add half the peanut oil (butter) and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don’t need to be cooked all the way through yet. Remove them to a plate and set aside.
  3. In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
  4. Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion (I had red onion), garlic and ginger (couldn’t find) and stir fry for a minute until fragrant. [I used other vegetables, like lima beans, which I added to the wok and stir fried until bright in color and crisp-crunchy.]
  5. Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.

Some AirBnB tenants left some frozen shrimp, and I had garlic and butter, so… Home-cooked meal ^_^ My only regret is not having ginger and scallions — I don’t think the lima beans or red onions were the best complement.


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