I hope everyone had a wonderful Thanksgiving and you were able to spend some time relaxing with loved ones! I can’t believe in just a couple weeks Christmas will be here, this time of year goes so fast! Prior to all of the Thanksgiving delicious food we had, we’ve been having a lot of stir fry dinners. I enjoy stir frying on weeknights as it cooks so fast and anyone can make it, not to mention all the great fresh vegetables! I use a wok but you can certainly do the same thing on your stove top over high heat. We had this with shrimp, but it would be just as good using chicken.
INGREDIENTS
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined
1 Tablespoon canola oil, divided
5 scallions, green and white parts
2 garlic cloves, finely diced
2 teaspoons freshly grated ginger
Rice, cooked according to package directions, I used white rice
DIRECTIONS
In a small bowl, combine oyster sauce and soy sauce. Set aside. Pat the shrimp dry with paper towels. In a medium bowl, add the shrimp and the cornstarch and toss to coat the shrimp evenly. In a wok or large sauté pan over high heat add half of the canola oil, swirl to coat the pan. When the wok is hot add the shrimp in a single layer and partially cook until one side is seared and lightly browned, about one minute. Flip and sear the other side of shrimp about another minute. They don’t need to be cooked through just yet. Remove the shrimp to a plate and set aside.
Turn the heat down to medium and let the wok cool for just a moment to prevent burning. Add the remaining canola oil and add scallions, garlic and ginger stir for a minute until fragrant. Pour the sauce mixture in the wok along with the shrimp. Fry for another minute or two until the shrimp is fully cooked. Remove everything from wok and serve over cooked rice.
Enjoy!
