Cantonese-Style Shrimp Stir Fry


This fresh, easy and foolproof recipe from Chef Jonathan Collins makes for a quick and nutritious weeknight dinner. Make sure you've got all the ingredients prepped before you start cooking... this stir fry really does cook in a flash!

Cantonese-Style Shrimp Stir Fry by Chef Jonathan Collins


Stir Fry
20 large shrimp
3 green onions, finely sliced on a diagonal
12 button or cremini mushrooms, quartered
2 cups snow or snap peas, washed, and ends trimmed
4-6 pieces baby bok choy, stalks sliced, leaves left intact
4 cloves garlic, sliced
1-2 slices fresh ginger
1 T cornstarch
1/3 cup water
1 cup chicken stock
1 T rice wine vinegar
1 t toasted sesame oil
to taste oyster sauce
to taste soy sauce
as needed peanut oil, or canola oil, if desired
as needed toasted sesame seeds, sliced green onions


  1. Peel and devein shrimp, leaving the fan of the tail attached. 
  2. In a small bowl, whisk together cornstarch and water and set aside. 
  3. Heat oil in wok or large nonstick pan. Add ginger slices and fry for a few seconds to season oil, then add garlic and shrimp. Sauté until shrimp is bright pink and 80% cooked; remove to a plate and reserve.
  4. Add more oil to pan if needed. Add bok choy and mushrooms and fry, stirring, about 2 -3 minutes, until mushrooms are golden and bok choy is tender-crisp. Add peas and spring onion. Fry another minute or so, until peas are bright green and tender-crisp as well. Return the shrimp to the pan.
  5. Immediately deglaze pan with stock. Add oyster sauce, vinegar, sesame oil and soy sauce and stir well. Add just enough cornstarch slurry to thicken sauce slightly (sauce should just barely cling to ingredients.)
  6. Remove from heat and plate. Garnish with sesame seeds and more sliced green onions if desired.


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