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Garlic Sauce Shrimp Stir-Fry
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Ingredients
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Step by step
Method
5 steps
- 1
Whisk 3½ tablespoons chicken broth, 1 tablespoon rice vinegar, ⅓ cup light soy sauce, 1 teaspoon toasted sesame oil, optional 1–2 teaspoons chili paste, and 1 tablespoon dry sherry or Chinese cooking wine; set aside. Stir 1 tablespoon cornstarch with 3 tablespoons water in a separate cup.
- 2
Heat 1½–2 tablespoons neutral oil in a wok over medium-high until it shimmers. Add 1 tablespoon minced ginger and 4–6 minced garlic cloves; sizzle 15–30 seconds until fragrant — pull back if the garlic starts to brown.
- 3
Add 2–3 cups quick-cooking vegetables (broccoli, snap peas, or bell pepper) and optional sliced Thai chiles. Stir-fry about 3 minutes until bright and crisp-tender.
- 4
Add 1 lb peeled, deveined large shrimp and cook 2 minutes, tossing, until just opaque and curled into loose C shapes — not tight O's (those are overdone).
- 5
Pour in the sauce; cook 1 minute. Stir the slurry, add it, and toss until the sauce thickens and coats everything, about 1 minute. Serve immediately over hot rice. You want plump shrimp in a garlicky glossy sauce with crisp veg — not rubbery shrimp or a thin soy puddle.