Stir-fried shrimp

Method

1. 01

   Step 1

   Deveined shrimp

   

2. 02

   Step 2

   Minced scallions, minced ginger, diced cucumber, diced carrot, corn kernels, cornstarch, cooking wine, chicken bouillon, and cooking oil.

   

3. 03

   Step 3

   Adding cooking wine and salt to shrimp can add some flavor and remove some fishy smell. Shrimp is a relatively easy ingredient to cook, so the blanching time should not be too long. Simply blanching can reduce the cooking time and increase the fresh flavor!

   

4. 04

   Step 4

   After sautéing the scallions and ginger until fragrant, add the blanched shrimp to the pan, along with some diced carrots. Stir-fry over medium heat until the shrimp are fragrant. Adding carrots helps absorb heat and prevents the shrimp from burning. When the carrots are almost cooked, add the cucumber and corn kernels, and stir-fry together. Since cucumbers cook quickly, check their doneness. Once the cucumbers are just cooked, sprinkle with a little salt and add 1 teaspoon of chicken bouillon powder. Stir-fry evenly to season, then thicken with a little cornstarch slurry. Stir-fry evenly again, and drizzle with a little sesame oil before serving. The cornstarch slurry should not be too thick; a thin slurry is best. The purpose of thickening is to give the dish a glossy sheen and to allow the saltiness to coat the shrimp.

   

5. 05

   Step 5

   Serve on a plate