Cassie’s Ruminations

Ginger Shrimp

This recipe is inspired by this one from Weight Watchers. It was okay. The components were all good, but the sauce was way too thin and didn’t stick to or flavor anything else in the stir fry. Next time I’ll cut down on the water and add a little cornstarch. I’ve written the recipe below with those changes already incorporated. I think it’ll be much better next time 🙂

Ginger Shrimp
Serves 2

2 tbsp soy sauce
1 tbsp honey
1 tbsp shaoxing wine (a Chinese cooking wine, or substitute sake or dry sherry)
2 tbsp water
1 tsp cornstarch
1 tsp canola oil
1 tsp sesame oil
1 two-inch piece of ginger root, peeled and cut into matchsticks (about 1/8 cup pieces)
1 clove garlic, pressed
20 oz large raw shrimp
12 oz snow peas, steamed for 2 minutes

Mix together the soy sauce, honey, shaoxing wing, water, and cornstarch in a small bowl and set aside.

Place a skillet over medium high heat and add the oil. When it starts to shimmer and almost smoke, add the ginger and stir fry for 2-3 minutes, or until just turning golden brown and fragrant. Add the garlic and stir fry for another 30 seconds. Push the aromatics to the sides of the pan.

Add the shrimp and cook for 2 minutes per side, or until just turning opaque. Stir the sauce to reincorporate the cornstarch and add it and the snow peas to the pan. Bring the sauce to a boil to thicken, 1-2 minutes, and toss to coat the shrimp and peas evenly, then turn off the heat.

Serve warm.