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Takeout Style Ginger Shrimp Stir Fry
If you love delicious, quick and easy dinners then this Takeout Style Ginger Shrimp Stir Fry recipe is perfect for you.
It takes less than 10 minutes to make, tastes amazing and uses grocery store ingredients, plus get my top tips for the takeaway taste at home!!
Serve it with fried rice for a takeout style treat, or go healthy with veggies and steamed brown rice. Or add noodles for a different ginger shrimp dinner!
How to Make a Thick Stir Fry Sauce?
The thick and unctuous sauce that comes with your favorite takeout can be recreated at home with a simple store cupboard ingredient! Cornstarch (called cornflour in many parts of the world)
Cornstarch will quickly thicken any sauce without lumps and because it doesn’t have any taste it doesn’t alter the end flavor! Result!
The way to use cornstarch/cornflour is to mix it with cold liquid first. Then when this is added to hot ingredients it will thicken quickly. This is why the recipe specifies cold broth/stock, the cornstarch will mix together without forming any lumps.
I like a much thinner sauce for my stir fry
If you aren’t a fan of the thick stirfry coating takeaway style sauces then you can add extra broth/stock to this recipe if you want lots of thinner sauce or reduce the quantity of cornstarch if you just want a thinner sauce.
I recommend an additional 3/4 cup of broth or to reduce the cornstarch down to 1 tablespoon.
What is Chinese cooking wine?
Chinese Cooking Wine is also known as Chinese Rice Wine, Shaohsing Rice Cooking Wine, Shaoxing wine or Shaoxing Cooking Wine. You can find this in most grocery stores in the Asian section. Just don’t get it confused with rice wine vinegar as that will ruin your stir fry!!! If you can’t find Chinese Cooking Wine, you can use dry sherry.
How to prep for shrimp stir fry
As mentioned above you want everything prepared in advance as this is a quick cook. Don’t worry that doesn’t mean lots of little bowls to wash up.
Peel and chop the vegetables on a chopping board and then just push them each to one side so you can easily add them when needed.
The scallion/green onion want to be chopped into 2 inch lengths. The garlic wants to be peeled and thinly sliced as there is less chance of it burning this way. And the ginger wants to be peeled and then grated or finely minced – this allows the flavor to really get into the sauce.
The scallion/green onion want to be chopped into 2 inch lengths. The garlic wants to be peeled and thinly sliced as there is less chance of it burning this way. And the ginger wants to be peeled and then grated or finely minced – this allows the flavor to really get into the sauce.
Use a measuring cup or jug to mix the sauce ingredients together, this makes it easy to add to the skillet when you are ready.
Do you need a wok to make a shrimp stir fry?
I recommend using a large heavy-based frying pan or skillet instead of a wok. This is because the flat bottomed frying pan/skillet will have the maximum amount of base touching the burner and give you the best chance of really high heat to cook your stir fry at. (You can read more about that in my Beef and Broccoli post)
What to serve with Ginger Shrimp Stir Fry
I love to serve this with white rice, but you could add stir fried noodles, steamed veg or serve it over a low carb option like this Coconut Ginger Cauliflower Rice from Alyssa at Everyday Maven.
But whatever you pick, have your side ready to go as the stir fry takes just minutes to make!
But whatever you pick, have your side ready to go as the stir fry takes just minutes to make!
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