Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1 tsp Cornstarch
  • 1 tsp Toasted Sesame Oil
  • 0.5 tsp Kosher Salt
  • 6 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 Scallions, whites and greens separated and sliced
  • 1 cup Snow Peas
  • 1 Red Bell Pepper, thinly sliced
  • 2 tbsp Light Soy Sauce
  • 1 tbsp Shaoxing Wine
  • 1 tsp Sugar
  • 0.25 tsp White Pepper
  • 1 tsp Chili Crisp
  • 1 tbsp Vegetable Oil

Instructions:

  1. Prep the shrimp. Pat 1 lb large shrimp dry with paper towels.
  2. Velvet the protein. Toss the shrimp with 1 tsp cornstarch, 1 tsp toasted sesame oil, and 0.5 tsp kosher salt. Let sit for 10 minutes.
  3. Create the sauce. Whisk together 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 0.25 tsp white pepper, and 1 tsp chili crisp.
  4. Heat the pan. Add 1 tbsp vegetable oil to your skillet over high heat until you see a faint wisp of smoke.
  5. Sear the shrimp. Add the shrimp in a single layer. Cook for 1 minute per side until they turn opaque and pink. Remove from the pan and set aside.
  6. Sizzle the aromatics. Add the white parts of the 2 scallions, 6 cloves minced garlic, and 1 tbsp grated ginger. Stir fry for 30 seconds until the aroma fills the kitchen.
  7. Flash cook the veggies. Add 1 cup snow peas and 1 thinly sliced red bell pepper. Stir fry for 1-2 minutes until the colors become vibrantly bright.
  8. Combine and glaze. Return the shrimp to the pan and pour in the sauce mixture.
  9. Thicken the sauce. Toss everything together for 30 seconds until the sauce bubbles and turns glossy.
  10. Finish and garnish. Turn off the heat and stir in the green parts of the scallions.