Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp Shaoxing rice wine
  • 1 tsp cornstarch
  • 1 small egg white, beaten
  • 1/4 tsp salt
  • 1/2 cup low sodium chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 2 cups broccoli florets, bite-sized
  • 1 cup sliced carrots, thin rounds
  • 1 cup snow peas, trimmed
  • 1/2 cup water chestnuts, sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp vegetable oil
  • 2 stalks green onion, sliced into 1-inch pieces

Instructions:

  1. Toss the shrimp with rice wine, cornstarch, egg white, and salt. Let marinate for 10–15 minutes.
  2. In a small bowl, whisk together chicken broth, 1 tbsp cornstarch, oyster sauce, sugar, sesame oil, and white pepper until the cornstarch is completely dissolved.
  3. Heat 1 tbsp of vegetable oil in a wok or large cast-iron skillet over high heat until shimmering.
  4. Add shrimp in a single layer and sear for 1–2 minutes per side until opaque pink. Remove shrimp immediately and set aside on a plate.
  5. Add the remaining 1 tbsp of oil to the same pan. Toss in minced garlic and ginger, stirring for 30 seconds.
  6. Add broccoli, carrots, snow peas, and water chestnuts. Stir-fry on high heat until vegetables are crisp-tender.
  7. Return the seared shrimp to the pan and pour in the white sauce mixture. Toss rapidly until the sauce thickens into a translucent glaze.
  8. Stir in the sliced green onions and remove from heat immediately.