Simple Stir-Fry

Time :15

Yield :4 servings

The Scoop

This 10-minute wok situation is main-character energy for when your schedule is actively unraveling, and takeout delivery fees feel like a personal insult.

Between the sizzle of high-heat shrimp and that glossy Shaoxing glaze, this dish will gracefully teach you that you don't need a 20-ingredient grocery haul to pull off a total flex.

It’s snappy, completely luminescent with crisp veggies, and moves at a speed that respects your absolute lack of patience tonight.

Hack it:

Toss the raw shrimp in a tablespoon of egg white and a pinch of cornstarch before searing to lock in moisture and yield an ultra-tender, restaurant-quality texture.

Swap the bed of white rice for konjac noodles, cauliflower rice, or zoodles to keep the high-heat flair while dialing back the carb count.

Drizzle a heavy spoon of spicy chili crunch or Sichuan peppercorn oil right over the top at the end for an extra layer of numbing heat.

Skip slicing fresh peppers and snow peas; toss in a pre-cut frozen stir-fry veggie mix directly into the roaring hot wok to shave off all prep time.

Leftovers:

Cold Sesame-Shrimp Noodle Bowl: Toss cold leftover stir-fry with cooked ramen or soba noodles, a splash of sesame oil, and rice vinegar for an instant cold lunch.

Crispy Wok-Fried Rice: Dump the leftover rice, shrimp, and veggies straight into a blazing hot skillet, crack in an egg, and scramble everything together for next-level fried rice.

Shrimp Spring Roll Filler: Wrap cold leftover shrimp and veggies tightly in softened rice paper sheets with fresh mint and basil, then dip in peanut sauce.

Stir-Fry Lettuce Wraps: Reheat the shrimp and veggies briefly, chop into bite-sized pieces, and spoon into crisp butter lettuce cups with extra scallions.

Ingredients

1 pound large shrimp, peeled and deveined
2 cups cold water
kosher salt, to taste
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, finely grated
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed (if necessary)
2 ounces red bell pepper, thinly sliced
4 cups rice, cooked, for serving

Directions

In a medium bowl, add the shrimp with the water and a generous amount of the salt, stirring to combine.
Let the shrimp sit for 5 minutes.
Drain and rinse the shrimp under cold running water.
Pat the shrimp dry.
Combine the chicken stock, the wine, the soy sauce, the cornstarch, the sugar, the salt, the black pepper, and the crushed red pepper in a medium bowl.
Stir the chicken stock mixture until the cornstarch is fully incorporated and the mixture is smooth.
Heat a wok or a large, nonstick skillet over high heat for 2 minutes.
Add the oil to the wok, swirling it to coat.
Carefully add the shrimp to the oil in a single layer.
Allow the shrimp to cook for 2 minutes, stirring frequently.
Add the garlic, the ginger, and the scallion whites to the shrimp mixture and cook until fragrant, about 1 minute.
Add the snow peas and the bell pepper to the shrimp mixture and cook for 1 minute.
Add the sauce mixture and the scallion greens to the shrimp mixture and cook until the sauce has thickened, about 15 seconds.
Immediately serve the stir-fry over the rice.