Prep 20 mins
Cook 8 mins
Garlic, ginger, green onions, rice wine or vodka, chili paste and much more give this an incredible flavour. Adjust the heat to your taste. Another favourite of mine from Bonnie Stern. This can also be made with boneless chicken breasts.
- 1 lb shrimp, raw
- 1 tablespoon cornstarch
- 2 garlic cloves
- 1 piece ginger, the size of a quarter and 1/2 inch thick
- 3 green onions
- 1⁄2 teaspoon red pepper flakes
- 2 tablespoons rice vinegar or 2 tablespoons vodka
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 3 tablespoons ketchup
- 1 tablespoon chili paste (optional)
- 1 teaspoon sesame oil
- 1 cup frozen peas
- 1 (10 ounce) can bamboo shoots, drained
- 1⁄4 cup vegetable oil
- Peel and devein shrimp and combine with cornstarch.
- In food processor chop garlic and ginger.
- Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
- In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
- Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
- Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
- Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
- Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
- Add sauce mix and bring to a boil, then add the shrimp and heat through.
- Serve over rice and enjoy.