With this Takeout Style, 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.
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Ingredients
For the shrimp
1lbraw shrimp- see note 1
2teaspoonChinese cooking wine- see note 2
¼teaspoonsalt
1egg white
For the stir fry
1cupbroccoli florets
½cupcarrot rounds
½cupsnow peas
6baby corn - cut in half- see note 3
½cupwater
2tablespoonoil
2clovesgarlic - thinly sliced
1inchginger - minced/grated
¼cupwater chestnuts- see note 4
1cupsliced mushrooms or straw mushrooms- see note 5
For the sauce
1cupstock - cold- see note 6
1 ½tablespooncornstarch/cornflour
3tablespoonChinese cooking wine- see note 2
1teaspoonsesame oil
1teaspoonoyster sauce
pinchwhite pepper
Instructions
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
Make sauce.
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 cooked veg
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.
Notes
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.