With this Takeout Style, Lake Tung Ting Shrimp stir fry, you can have a healthy dinner on the table in no time. And it is easier than you think to make your favorite takeout at home!
This stir fry has so many beautiful veggies in it, plus the juicy shrimp and a delicious Chinese savory sauce adds that authentic takeout taste.
It is easy to make at home and tastes better than takeout. Add some steamed rice for a healthy weeknight meal.
What is Lake Tung Ting shrimp?
Lake Tung Ting Shrimp is a Chinese-style shrimp stir-fry with vegetables in a delicate light sauce.
The vegetables include broccoli, carrots, snow peas, baby corn, water chestnuts, and mushrooms.
Straw mushrooms are authentic, but they aren't always easy to find, and I am not the biggest fan of their texture. So I use sliced baby bellas or chestnut mushrooms.
What is the sauce for tung ting shrimp?
The light Chinese sauce is a mixture of stock, Chinese cooking wine, sesame oil, and oyster sauce.
It is made extra rich due to the addition of an egg white.
The egg white is first used to coat the shrimp and then gets gently added to the wok to give the sauce a soft, delicious finish.
Top tips for takeout at home:
- There's no need for a wok! Try using a heavy-bottomed skillet instead. As most household stovetops do not have a wok burner, a wok does not get as hot as it would in a commercial kitchen. Therefore, using a skillet or fry pan will allow you to get a higher heat for your stir fry.
- Make sure to use the highest heat you can. Our goal is to recreate the takeout taste, so to keep the fresh flavor and crunch you get from takeout, we cook the protein and vegetables as quickly as possible.
- Preparation is key. Stir-frying is quick-cooking, so you want to prepare the vegetables, garlic, ginger, shrimp, and sauce before you start cooking. When you start cooking, you can add ingredients when you're ready to, rather than overcooking bits while chopping the next one.
- Stock up on Asian pantry essentials. You need a few ingredients to boost the flavor for an authentic takeout taste. This recipe uses Oyster sauce and Chinese cooking wine. The bottles will last for a long time, so you'll get your money's worth.
Shrimp: I always have a stash of 36/40 count, shelled and deveined shrimp in the freezer. They defrost quickly and are perfect for a quick dinner! Or you can use fresh shelled and deveined shrimp. Ensure if you are using frozen that they are fully defrosted before cooking. Also, be sure not to overcook the shrimp. Overcooked shrimp are rubbery!
Baby Corn: You can usually buy fresh baby corn at the grocery store, but the canned version works well here too. You find them in the canned veg section or the Asian section of the grocery store.
Water chestnuts: These come in a can and can be found in the Asian section of the grocery store. If you can't find them, then leave them out.
Mushrooms: Asian Straw Mushrooms are authentic in this recipe; you can find them in cans in larger grocery stores. I find the texture quite unappealing, so I use sliced baby bellas/chestnut mushrooms. Feel free to use whichever you prefer or can find.
Garlic: Finely slice the garlic, so it cooks quickly but isn't likely to burn.
Ginger: The ginger can be grated on a Microplane grater or very finely chopped. If you have leftover ginger root, keep it in a bag in the freezer, and it will stay fresh for several months.
Stock: You can use chicken or vegetable stock for this recipe. Ensure that it is cold, so you don't get lumps when adding the cornstarch/cornflour.
Oyster Sauce: – This is readily available in most grocery stores (Lee Kum Kee Panda brand is my favorite)
Chinese Cooking Wine/Chinese Rice Wine: Not to be mistaken for rice wine vinegar!!! It is also called Shaohsing Rice Cooking Wine, Shaoxing wine, or Shaoxing Cooking Wine. You can find this in most grocery stores in the Asian section; if you can't find Chinese Cooking Wine, sub in dry sherry or sake.
What to serve with Lake Tung Ting Shrimp
We love this just with plain boiled rice, but you could use fried rice or noodles instead. Or add a side of Mantou steamed buns.
Other takeout at home recipes to try:
- Fried Rice
- Chicken and Mushroom Stir Fry
- Beef and Broccoli
- Chow Mein
- Ginger Shrimp Stir Fry
- Happy Family Stir Fry
- Beef and Tomato
- Wandering Dragon Stir Fry
- Chicken and Snow Peas
If you make this Lake Tung Ting Shrimp, don't forget to come back and comment or tag me on social media.
Any questions about the recipe? Use the comments section below.
Lake Tung Ting Shrimp
For the shrimp
- 1 lb raw shrimp - see note 1
- 2 teaspoon Chinese cooking wine - see note 2
- ¼ teaspoon salt
- 1 egg white
For the stir fry
- 1 cup broccoli florets
- ½ cup carrot rounds
- ½ cup snow peas
- 6 baby corn - cut in half - see note 3
- ½ cup water
- 2 tablespoon oil
- 2 cloves garlic - thinly sliced
- 1 inch ginger - minced/grated
- ¼ cup water chestnuts - see note 4
- 1 cup sliced mushrooms or straw mushrooms - see note 5
For the sauce
- 1 cup stock - cold - see note 6
- 1 ½ tablespoon cornstarch/cornflour
- 3 tablespoon Chinese cooking wine - see note 2
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- pinch white pepper
Start by marinating the shrimp.
- Whisk the egg white, cooking wine, and salt together until the egg white begins to foam lightly. Add the shrimp and let marinate at least 20 minutes.
1lb/450 raw shrimp
2 teaspoons Chinese cooking wine
¼ teaspoon salt
1 egg white
- Combine all the sauce ingredients in a large measuring cup/jug and stir well to dissolve cornstarch. Set aside.
1 cup cold stock
1 ½ tablespoons cornstarch/cornflour
3 tablespoons Chinese cooking wine
1 teaspoon sesame oil
1 teaspoon oyster sauce
pinch white pepper
Cook the hard veg
- Place a wok or large nonstick skillet over medium-high heat, and add in the broccoli florets, sliced carrot, snow peas, baby corn, and a ½ cup of boiling water.
1 cup broccoli florets
½ cup carrot rounds
½ cup snow peas
6 baby corn - cut in half
½ cup water
- Cover the skillet and allow the veg to steam for a minute or until the water has evaporated. Transfer all the veg to a plate for later.
To make the stir fry.
- Place the skillet/wok back over high heat and heat for at least 1 minute. Add in the oil and once it is shimmering, add the hard veg.
2 tablespoons oil
- Cook without touching for 1 minute, then stir in the garlic and ginger.
2 thinly sliced garlic cloves
1 inch minced ginger
- Carefully remove the shrimp from the egg mixture and add them to the skillet. Keep the egg for later.
- Cook for further 2 minutes.
- Add the water chestnuts and mushrooms and stir to combine.
¼ cup water chestnuts
1 cup sliced mushrooms/straw mushrooms
- Give the sauce a good stir, add it to the pan, and gently drizzle in the reserved egg.
- Bring to a simmer and cook for 1-2 minutes to allow the sauce to thicken.
- Serve immediately.
- You can use fresh or frozen *ensure they are defrosted) shrimp in this recipe. Size wise go for 20-25 count and 26-30 count.
- Chinese cooking wine shouldn't be mistaken for rice wine vinegar!!! It is also called Shaohsing Rice Cooking Wine, Shaoxing wine, or Shaoxing Cooking Wine. You can find this in most grocery stores in the Asian section; if you can't find Chinese Cooking Wine, sub in dry sherry or sake.
- You can usually buy fresh baby corn at the grocery store, but the canned version works well here too. You find them in the canned veg section or the Asian section of the grocery store.
- Water chestnuts come in a can and can be found in the Asian section of the grocery store. If you can't find them, then leave them out.
- Asian Straw Mushrooms are authentic in this recipe; you can find them in cans in larger grocery stores. I find the texture quite unappealing, so I use sliced baby bellas/chestnut mushrooms. Feel free to use whichever you prefer or can find.
- You can use chicken or vegetable stock for this recipe. Ensure that it is cold, so you don't get lumps when adding the cornstarch/cornflour.