Wednesday, March 19, 2014
Garlic Ginger Shrimp Stir Fry
The love language between my Mom and me is all about food! We share recipes with each other over the phone and email. We swap cookbooks when we see each other a couple times a year.
She packs up Chinese cookbooks for me (all of them written in both Chinese and English) and I save the gazillion cookbooks that publishers send to me for review. She loves it!
Well, this is one of her recipes, though I’ve changed it up just a bit.
Start to finish – 15 minutes. It’s the easiest stir fry recipe and so tasty with soy sauce and oyster sauce together. The aromatics include the “Chinese Trinity” – garlic, green onion and ginger.
There’s a technique that I use in all of my stir fries – the protein (shrimp, in this case) is seared on both sides first and then removed from the pan. The shrimp isn’t cooked all the way through yet, but it’s got a really nice crunchy sear. You’ll finish cooking the shrimp at the end of the stir fry.
This method does a couple of things:
1) Protein sears at high heat. Searing provides flavor. (boiled shrimp vs. grilled shrimp)
2) The aromatics – ginger, garlic, green onion burn easily – they need to be cooked at medium heat.
So, cooking the protein vs. the aromatics separately allows each and every ingredient to cook perfectly at their own temperatures. The shrimp is added back into the pan at the end to finish cooking. Everyone is happy!
Garlic Ginger Shrimp Stir fry Recipe Video
Ingredients:
Directions:
In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large saute pan over high heat, add half the cooking oil 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 seared brown, 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 or bowl and set aside.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, garlic and ginger and stir fry for a minute until fragrant.
Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.
I think it’s awesome that you and your mom share recipes like you do. I’m still gleaning my mom’s Armenian collection bit by bit, but it’s a one-way street since she’s not really well enough to cook and so doesn’t have use of my recipes.
The shrimp dish looks amazing. I love the two-step plan for cooking the shrimp. It obviously works; they’re gorgeous.
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Yum~so E-Z and I bet it is D-Lish.Thanks for this recipe.
I am definitely making this.
These shrimp sound so tasty!
Ok, I am SOO making this! We have some serious shrimp love in our home, with 4 out of 5 being shrimp fanatics. My mom’s love language is also food, of course. But. She doesn’t do cookbooks and recipes, like I do. Her method of measurements consists of dashes, pinches, and pours. So, no sharing recipes over the phone for us. But she cooks up a hungry storm every time we visit. Still salivating over the shrimp, btw.
Jaden, just wanted to say thanks for the delicious dinner last night. I whipped this dish up in a hurry and it tasted just as good as it sounded reading the recipe. (It was also my first time using oyster sauce, I’m hooked). Thanks again.
I’ll pretty much eat anything that has shrimp in it. But I would swim in a lake of this shrimp it looks so good!
XOXO,
Erin
http://www.thevaughnlife.us
The thing I love about sharing recipes with my mom, and I’m sure it’s the same with you and yours, is how you discuss it using non-standard measurements and phrases but you completely understand each other. Things like “for flour use…I don’t know, about a jelly jar’s worth”.
I think I’m making this today, Trevor would LOVE it. Plus it’s so easy, great recipe, Jaden.
This dish was a 10! It was like eating out at a 5 star restaurant at home. I added soba noodles at the end with the shrimp. Just enough for 2 people. My husband high 5'd me- this is a keeper! Yummy!!
Wow! Just wow! We aren’t fond of seafood but this is just awesome! Mom will just love this recipe!
This looks so yummy and simple. I will, however, be making this with pork or chicken as my husband is allergic to shrimp.
Wow! This looks terrific! I love the fact that it uses easy to find ingredients. I live in a small town with a limited grocery store so this is perfect. Thanks!
You should have written, “…between my mom and me…” Everyone needs a proofreader.
Love using your recipes. Since I can no longer share with my mom, it is now done between my son and 2 daughters who share the same love of food, family and delicious memories. Your recipes are so user friendly. Hints are helpful and recipes easy to make for one or two portions. Thank you.
Hi, Just wondered where someone might find that garlic press you used in this video?? This dish looks fabulous, by the way! Thanks, Sandi
You can buy the garlic press here: http://www.amazon.com/gp/product/B0046CBC4Q/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0046CBC4Q&linkCode=as2&tag=steakitc-20
Mmm…made these last night..easy and delicious!
This is the perfect dish for a weeknight because it’s so quick. I must try your technique of searing the shrimp first. Thanks for the tip and the recipe, Jaden!
I love shrimp and these look exceptionally delish! Thanks for the tip on searing them first – I need to try that out the next time shrimp is on the menu!
If i substitute the shrimp for fish, any recommendation for the type of fish? Thank you.
Any type of firm fish that won’t break up in the stir fry. Tuna, salmon, grouper, tilapia, swordfish would all be great. Cut them up into chunks about 1? just make sure you don’t over cook, esp the tuna!
The herbs and spices pair well with shrimp! Can’t wait to try this yummy dish.
Yummy, Yummy, Yummy!
what kind of oil do you use?
I use rice bran oil, but you can use canola, peanut or veg.
Can I substitute anything else for the oyster sauce I don’t have any other recipes that call for this so hate to buy it for one recipe
Substitute the oyster sauce for: 1 tablespoon of soy sauce + 1 tablespoon brown sugar
This is amazing! I just made it! Pretty easy too!