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."


Mama Chang's Stir-Fried Shrimp and Scallions
Fredrika Stjarne

by 14  people

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Chinese Cuisine, Chinese Shrimp Dishes, Chinese Stir Fry
 
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Ingredients
  • 1 1/2  pounds
    shelled and deveined large shrimp
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  • 3 
    garlic cloves, sliced
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  • 1 
    1-inch piece of fresh ginger, peeled and minced
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  • 1 1/2  teaspoons
    crushed red pepper
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  • 1 
    large egg white
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  • 2  teaspoons
    cornstarch
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  • 3/4  cup
    ketchup
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  • 1/2  cup
    low-sodium chicken broth
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  • 1  tablespoon
    sugar
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  • 1 1/2  teaspoons
    freshly ground pepper
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  • 1 1/2  teaspoons
    kosher salt
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  • 1/4  cup
    canola oil
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  • 3 
    scallions, thinly sliced
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  • 1/2  cup
    coarsely chopped cilantro
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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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