Ingredients:

  • 500 g (1.1 lbs) Large Shrimp/Prawns, peeled and deveined
  • 1 tsp (5 ml) Shaoxing Rice Wine (or dry sherry)
  • 1 tsp (5 ml) Cornflour (Corn Starch)
  • 1/4 tsp Fine Sea Salt
  • Pinch White Pepper
  • 2 Tbsp (30 ml) Light Soy Sauce (low sodium preferred)
  • 1 Tbsp (15 ml) Oyster Sauce (or vegetarian oyster sauce substitute)
  • 1 Tbsp (15 ml) Honey or Brown Sugar
  • 1 tsp (5 ml) Rice Vinegar
  • 120 ml (1/2 cup) Low Sodium Chicken Stock
  • 1 Tbsp (15 ml) Cornflour (Corn Starch) – for thickening slurry
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 2 Tbsp (30 ml) Neutral Oil (e.g., groundnut, canola, or vegetable oil)
  • 3 cloves Garlic, finely minced (approx. 1 Tbsp)
  • 2 cm piece Fresh Ginger, peeled and minced (approx. 1 Tbsp)
  • 1 medium Red Onion, sliced thinly
  • 1 large Red Bell Pepper, cored and sliced into thin strips
  • 1 head Broccoli, cut into small, uniform florets (approx. 2 cups)
  • 120 g (4 oz) Sugar Snap Peas (or mange tout)
  • 3 Spring Onions (Scallions), sliced thinly for garnish

Instructions:

  1. Prep the Shrimp: Pat the shrimp dry. In a medium bowl, combine the shrimp with the Shaoxing wine, cornflour, salt, and pepper. Toss well and set aside for 10 minutes to marinate.
  2. Mix the Sauce: In a small jug, whisk together all the Stir Fry Sauce ingredients (Soy Sauce, Oyster Sauce, Honey, Rice Vinegar, Chicken Stock, Cornflour, Sesame Oil). Ensure the cornflour is fully dissolved. Set aside.
  3. Heat the Wok: Place the wok over high heat until smoking hot. Add the neutral oil. Add the minced garlic and ginger. Stir fry rapidly for 30 seconds until fragrant (do not let it burn).
  4. Cook Hard Vegetables: Add the red onion slices and the broccoli florets. Stir-fry for 2 minutes. If the pan seems dry, add 1-2 tablespoons of water or stock to create steam.
  5. Add Softer Vegetables: Add the bell pepper strips and the sugar snap peas. Stir-fry for 1 minute until they are bright green and still have a good 'bite' (al dente). Remove all vegetables from the wok and set aside on a plate.
  6. Sear the Shrimp: Return the wok to high heat. Add a tiny splash more oil if necessary. Add the marinated shrimp in a single layer (cook in two batches if needed). Cook the shrimp for 1–2 minutes per side until they turn opaque pink. Remove the shrimp from the wok and add them to the plate with the vegetables.
  7. Thicken the Sauce: Reduce the heat to medium-low. Whisk the reserved sauce mixture and pour it directly into the empty wok. Bring the sauce to a simmer, stirring constantly. It will thicken very rapidly and become glossy (approx. 30–60 seconds).
  8. Combine and Serve: Immediately return the cooked vegetables and shrimp to the wok. Toss everything gently but quickly to coat thoroughly in the glossy sauce. Transfer the stir fry immediately to serving plates and garnish generously with the sliced spring onions.