Simple Stir-Fried Shrimp
Take care not to overcook the shrimp, or they will be tough. You may splash the shrimp with Chinese rice wine instead of soy sauce if that's what you have on hand.
INGREDIENTS | SERVES 3 to 4
- 1 pound medium shrimp, shelled, deveined
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 2 tablespoons vegetable or peanut oil
- 2 slices ginger
- 1 tablespoon soy sauce
- 2 teaspoons granulated sugar
Rinse the shrimp and pat dry with paper towels. Place the shrimp in a bowl and stir in the salt and cornstarch. Let the shrimp sit for at least 5 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the sliced ginger. Let brown for 2 to 3 minutes, and then remove. (This is to flavor the oil.)
Add the shrimp. Stir-fry, stirring and moving the shrimp around the pan until it turns pink and begins to curl. Stir in the soy sauce and sugar while stir-frying. Serve hot.
