Adapted from The Woks of Life
- 1 pound shrimp (450g, peeled and deveined)
- 4 scallions (cut into 2-3 inch lengths)
- 10 thin slices fresh ginger
- 2 tablespoons peanut oil (or canola or vegetable oil)
- 1 tablespoon Shaoxing Wine
- 1/4 teaspoon sesame oil
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon white pepper (or to taste)
- 1/8 teaspoon sugar
- 1 dash soy sauce (optional but we added)
- Defrost your shrimp (I had them in the refrigerator) and give them a quick rinse, checking them for any veins. After they are defrosted and clean, place them into a colander to drain well. Pat them dry with a paper towel.
- Cut the scallions into 2 1/2 inch pieces and slice the ginger to about 1/8 inch thickness. Heat the oil in your wok over medium heat and spread the ginger across the wok. Let it fry in the oil for about 20 seconds to infuse the oil with all that great flavor, and immediately turn up the flame to the highest setting.
- Next, add the scallion ends and the middle green parts of the scallion. Give everything a quick stir and add the shrimp. Let the shrimp sear for 20 seconds and add the wine, sesame oil, salt, white pepper, and pinch of sugar.
- Add the remaining green portion of the scallions and stir-fry until the shrimp is just cooked through. Add in the dash of soy if using, and give everything a final toss. Plate and serve immediately.
I wanted to practice run through this recipe before using it for Lunar New Year next weekend. It was so quick, once your assemble all your seasonings, almost as quickly as making the ramen noodles. Jesse’s review: “They’re tasty.”