Shrimp Stir-Fry

Shrimp stir-fry demands maximum heat and minimum time. Use a screaming hot wok or cast iron pan at the highest temperature. Shrimp (21/25 count) cook 1–2 minutes per side — as soon as they curl into a C-shape and turn pink, they are done. Overcooked shrimp (curled into an O-shape) are already rubbery. Remove them from the wok first, then add back only at the very end.

A watery stir-fry results from too low a temperature or an overcrowded wok. Cook in batches. Order: heat the wok → oil → aromatics (garlic, ginger, 15–30 sec) → hard vegetables → soft vegetables → shrimp → sauce → cornstarch slurry to thicken. Pat vegetables dry beforehand — moisture is the main enemy of a crispy stir-fry.

Seafood: sea scallops, squid rings, or cubed white fish. Meat: chicken breast strips (3–4 min), thin beef slices cut across the grain (2–3 min), or tofu cubes (pan-fry separately first). Cooking times vary — watch for doneness. Lean beef benefits from a soy sauce and cornstarch marinade (velveting) for tenderness.

Basic sauce: 2 tbsp soy sauce + 1 tbsp oyster sauce + 1 tsp sesame oil + 1 tsp cornstarch + a pinch of sugar and water. Spicy version: add chili paste or hoisin sauce. Cantonese style: oyster sauce + ginger + green onion. Sichuan style: chili oil + Sichuan peppercorn + soy sauce.

Yes, but thaw completely and pat thoroughly dry with paper towels. Extra trick: salt the thawed shrimp for 10 minutes, then rinse and dry — salt draws out excess moisture. Never put frozen or wet shrimp directly into a hot wok — water evaporation will drop the temperature sharply and ruin the texture.