Equipment
* optional
Ingredients
Shrimp and Marinade
- 400 g shrimp, peeled, deveined, and patted dry
- 15 ml shaoxing rice wine
- 6 g cornstarch
- 2 g fine sea salt
- 1 g ground white pepper
Stir-Fry Sauce
- 45 ml vegetable stock
- 20 ml light soy sauce
- 15 ml shaoxing rice wine
- 5 ml toasted sesame oil
- 4 g cornstarch
- 3 g granulated sugar
Vegetables and Aromatics
- 200 g snow peas, trimmed and stringed
- 15 g fresh ginger, peeled and finely julienned
- 4 garlic, thinly sliced
- 3 scallions, cut into 5 cm batons, whites and greens separated
- 30 ml peanut oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 217 kcal
- Protein
- 23 g
- Carbohydrates
- 11 g
- Fat
- 9 g
- Saturated Fat
- 1 g
- Water
- 154 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the raw shrimp on a cutting board lined with paper towels and pat them completely dry across all surfaces.
Transfer the dried shrimp to a medium mixing bowl, add 15 ml Shaoxing rice wine, 6 g cornstarch, 2 g fine sea salt, and 1 g ground white pepper, mix thoroughly to coat, and let stand at room temperature for 10 minutes. Immediately wash cutting board, knife, and hands with warm soapy water to prevent cross-contamination.
Combine 45 ml vegetable stock, 20 ml light soy sauce, 15 ml Shaoxing rice wine, 5 ml toasted sesame oil, 4 g cornstarch, and 3 g granulated sugar in a small mixing bowl, whisking until the starch and sugar dissolve completely.
Set a wok over high heat and preheat until wisps of smoke rise steadily from the dry surface, reaching approximately 200°C (392°F).
Swirl 15 ml peanut oil along the hot wok sides, spread the marinated shrimp into a single layer across the cooking surface using a wok spatula, and sear undisturbed for 60 seconds.
Turn the shrimp over with the wok spatula and stir-fry for 45 to 60 seconds until the flesh is fully opaque, pearly white, and reaches a safe internal temperature of 63°C (145°F) on a digital instant-read thermometer, then immediately transfer the shrimp onto a clean plate.
Add the remaining 15 ml peanut oil to the wok over medium-high heat at 180°C (356°F), add the julienned ginger, sliced garlic, and the white segments of the scallions, and stir constantly for 30 seconds until fragrant.
Raise the heat to high, tip the trimmed snow peas into the wok, and toss briskly for 60 to 90 seconds until the pods turn glossy bright green and slightly pliable.
Return the cooked shrimp along with any resting juices into the wok, then drop in the reserved green scallion batons.
Re-whisk the stir-fry sauce to suspend the cornstarch, pour it in a circular motion around the outer wall of the wok, and toss vigorously for 30 to 45 seconds until the liquid bubbles into a clear, glossy glaze coating every ingredient.
Take the wok off the burner immediately and pour the finished stir-fry onto a warm serving platter to present piping hot.
Chef's Notes
- Pescatarian balance: Using a clean vegetable stock preserves authentic Cantonese sauce consistency and mouthfeel while keeping the dish entirely pescatarian and meat-broth free.
- Velveting dynamic: The brief cornstarch and Shaoxing wine coating seals moisture into the shrimp flesh, preventing surface protein shrinkage during high-heat searing.
- Stringing snow peas: Snap the small stem end backward along the curved edge and pull downward toward the blossom tip to smoothly pull out the tough, fibrous string.
- Home burner pacing: If working on an electric range or low-BTU burner, sear the shrimp in two separate 200g batches so pan temperature stays high enough to sear instead of steam.
Storage
Refrigerator: 2 days — Cool completely and store in an airtight container within two hours of cooking.
Reheating: Reheat in a preheated wok or skillet over medium-high heat for 2 to 3 minutes, or in a microwave on high in 30-second increments, until steaming hot throughout and registering at least 74°C (165°F).
Troubleshooting
Shrimp become tough, dry, and tightly coiled into small circles
Cause: The shrimp lingered too long in the wok or cooked past safe temperature before resting
Fix: Cannot be fixed once muscle fibers seize; coat thoroughly with sauce and serve right away
Prevention: Remove the shrimp from heat the moment the center hits 63°C (145°F) and only reintroduce them for the final 30 seconds of glazing
Snow peas lose their emerald color and turn dull and limp
Cause: Excessive cooking time in the wok or leaving the finished food under a lid after plating
Fix: Cannot be fixed; plate onto an unheated dish immediately to arrest residual carryover cooking
Prevention: Limit stir-frying time of snow peas to 90 seconds maximum and serve uncovered immediately
Sauce remains watery and fails to cling to the ingredients
Cause: Cornstarch was not re-stirred before adding or the wok was not hot enough to trigger gelatinization
Fix: Slurry 2 g cornstarch with 10 ml cold water, stir into the bubbling juices, and toss over high heat for 20 seconds
Prevention: Vigorously stir the sauce slurry directly before pouring and maintain aggressive wok heat
Cultural Context
Stir-frying (chao) represents a central pillar of southern Chinese culinary tradition, prized for capturing wok hei while preserving garden-fresh vegetable crunch. Pairing seafood with ginger, garlic, and rice wine is a timeless technique celebrated for neutralizing briny aromas and highlighting the inherent sweetness of pristine fresh catch.
