Happy Chinese New Year! It's the Year of the Fire Rooster. Or maybe it's the Chicken? Perhaps it's just a regular Rooster. I have no clue. I'm just going down a google hole.
What I do know is that I've been eating this shrimp stir fry since I was a kid, and it's one of my favorites.
My mom shows us how to make it using just a couple ingredients that she always has, like soy sauce and corn starch. When I was little, she would sometimes forego fresh veggies and use pantry staples like baby corn, bamboo shoots, and straw mushrooms. And she points out that you can make it with any other kind of protein - beef, pork, and chicken. Maybe even rooster.
I don't know how I'll be celebrating this year. I already made my frozen dumplings for a Facebook Live video so I'll be eating those leftovers tonight. Like most years, I'm not around my Chinese family. So it's nice to know I can make a pot of perfect rice and feel like I'm hanging out with my mom. Get her recipe below, and a video tutorial too. If you make it, tag me on social media (@mslynnchen) and let me know!
Chinese Shrimp and Vegetable Stir Fry
1 lb shrimp
2-3 tablespoons soy sauce
1 teaspoon sesame oil
¼ tsp white pepper
1 tablespoon corn starch
3 chopped garlic cloves, 2 scallions, 1 tablespoon ginger (mix it all together and let it sit for 5 minutes)
Prep vegetables – any you like. WE are using snowpeas, red pepper, onion, celery and carrots.
Heat the oil and put the garlic/ginger from the shrimp marinade into the pan. Cook for a minute then add the shrimp. Stir for a minute, the cover for a minute. Uncover and stir until cooked through and curly. Put the shrimp to the side.
Put more oil to the pan and add the vegetables. Stir fry for a minute, adding white pepper and salt, then cover for another minute. Uncover, add a tablespoon of soy sauce and cook for another minute. Add the shrimp back in. Cook for another minute, remove from heat and serve.