We had a little over a pound of cleaned shrimp from our tempura making on New Year's eve so I found a garlic ginger shrimp stir fry recipe on Steamy Kitchen and adapted it here. Wish I had some baby pak choy and a lot more green onion - there is definitely enough sauce for more greens.
- 4 T. oyster sauce
- 2 T. shoyu (used low sodium)
- handful of fresh cilantro, chopped
- 4 tsp. cornstarch
- 1 lb. shrimp, peeled with tail intact and deveined
- enough cooking oil for the wok
- 1 bunch green onions, chopped
- 4 garlic cloves, finely minced
- 4 tsp. fresh ginger, minced
- 1 bunch baby pak choy, chopped
- In a small bowl, mix the oyster sauce and shoyu and set aside.
- Pat the shrimp dry and mix it in a bowl with cornstarch to lightly coat the shrimp.
- In a wok, over high heat and a little oil, add the shrimp in a single layer and leave it for a minute until it gets crisp and flip it over. The shrimp does not need to be cooked all the way, just get it crispy, take out of wok and drain on a rack. It took me about three rounds to crisp the shrimp.
- Turn the heat down to medium, stir fry the pak choy, green onions, garlic and ginger with a little more oil until the pak choy is a little soft.
- Pour in the sauce mixture and the shrimp back into the pan. Stir fry for another minute until the shrimp is cooked through. Serve immediately.