Mama Chang's Stir-Fried Shrimp and Scallions
Recipe from
Food & Wine
Joanne Chang's mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. "She hemmed and hawed until she finally gave it to me, revealing her secret ingredient: ketchup."
Servings:
4
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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1 1/2 poundsshelled and deveined large shrimpsee savings
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3garlic cloves, slicedsee savings
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11-inch piece of fresh ginger, peeled and mincedsee savings
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1 1/2 teaspoonscrushed red peppersee savings
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1large egg whitesee savings
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2 teaspoonscornstarchsee savings
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3/4 cupketchupsee savings
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1/2 cuplow-sodium chicken brothsee savings
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1 tablespoonsugarsee savings
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1 1/2 teaspoonsfreshly ground peppersee savings
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1 1/2 teaspoonskosher saltsee savings
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1/4 cupcanola oilsee savings
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3scallions, thinly slicedsee savings
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1/2 cupcoarsely chopped cilantrosee savings
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Directions
1.
In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white, and 1 teaspoon of the cornstarch until well-coated.
2.
In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt, and the remaining 1 teaspoon of cornstarch.
3.
In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve.
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