Cantonese-Style Stir-Fried Shrimp | America's Test Kitchen

Name: Cantonese-Style Stir-Fried Shrimp | America's Test Kitchen
Total time: 60 min
Ingredients: 1 pound jumbo shrimp (21 to 25 count), peeled and deveined; 1 tablespoon dry sherry; 2 teaspoons soy sauce; 2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved; 2 medium cloves garlic, minced (about 2 teaspoons); 1/2 inch piece fresh ginger, peeled and minced (about 2 teaspoons); 1/2 cup simplest shrimp broth (see below) or water; 2 teaspoons toasted sesame oil; 2 teaspoons oyster sauce; 1 teaspoon granulated sugar; 1 teaspoon cornstarch; 2 tablespoons peanut oil or vegetable oil; 3 ounces ground pork, broken into rough 1-inch pieces; 2 large egg whites; shells from jumbo shrimp (one pound), 21 to 25 count; 3/4 cup cold water; 1/4 teaspoon ground white pepper or ground black pepper

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A simple shrimp broth boosts flavor while a dash of cornstarch gives the sauce just the right body.

Keywords

Main Courses
Chinese
Asia
Fish & Seafood
Eggs
Pork
Meat
Eggs & Dairy
Weeknight

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Ingredients

1 pound jumbo shrimp (21 to 25 count), peeled and deveined
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 inch piece fresh ginger, peeled and minced (about 2 teaspoons)
1/2 cup simplest shrimp broth (see below) or water
2 teaspoons toasted sesame oil
2 teaspoons oyster sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
3 ounces ground pork, broken into rough 1-inch pieces
2 large egg whites
shells from jumbo shrimp (one pound), 21 to 25 count
3/4 cup cold water
1/4 teaspoon ground white pepper or ground black pepper