Peking Shrimp Stir-fry

I prefer to serve this Chinese classic with hot Canton noodles but any noodles or rice will work as a great side for this stir-fry. Most grocers carry frozen stir-fry vegetables but if not any will do that suit your taste.

12 ounces shrimp, cleaned
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon brown sugar
2 tablespoons sunflower oil
3 garlic cloves, smashed
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 bag frozen stir-fry vegetables
cooked noodles, to serve

1. In a small bowl add soy sauce, rice vinegar, cornstarch and brown sugar, mix well. Add shrimp and marinate for 20 minutes.

2. In a saute pan on medium heat add oil. Add garlic, ginger and vegetables. Allow to fully cook about 10 minutes. Add oyster sauce.

3. Add shrimp with marinade. Cook until shrimp turns pink and serve.

Yields: 4-6 servings

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