Ingredients:

  • 450 g (1 lb) large raw shrimp (16/20 count), peeled and deveined.
  • ¼ tsp White Pepper
  • ¼ tsp Salt
  • 2 ½ tsp Cornflour (Corn Starch) - 1 tsp for marination, 1 ½ Tbsp for sauce
  • 2 Tbsp Neutral Oil, such as groundnut or rapeseed oil, divided.
  • 3 cloves Garlic, minced
  • 1 tsp fresh Ginger, grated.
  • 3 stalks Celery, sliced thinly on the diagonal.
  • 2 medium Carrots, julienned or thinly sliced.
  • 1 cup fresh white or Shiitake Mushrooms, sliced.
  • 1 can (225 g / 8 oz) Water Chestnuts, drained and sliced.
  • 115 g (4 oz) fresh Bean Sprouts, thoroughly rinsed.
  • 240 ml (1 cup) low-sodium Chicken Stock.
  • 3 Tbsp Light Soy Sauce.
  • 1 Tbsp Oyster Sauce (Optional).
  • ½ tsp caster or granulated Sugar.
  • 1 tsp toasted Sesame Oil.

Instructions:

  1. Slice all vegetables as directed. Marinate Shrimp: Pat shrimp dry, then toss with salt, white pepper, 1 teaspoon of cornflour, and 1 tablespoon of neutral oil. Mix Sauce: Whisk together the chicken stock, soy sauce, oyster sauce, sugar, remaining cornflour (1 ½ Tbsp), and sesame oil until completely dissolved. Set aside.
  2. Heat the wok over medium-high heat until smoking. Add 1 tablespoon of neutral oil (if required). Add the marinated shrimp and cook for 1–2 minutes per side until just opaque and pink. Do not overcook. Scoop the shrimp out and set aside on a clean plate.
  3. Return the wok to high heat. Add the remaining neutral oil (if needed). Add the minced garlic and grated ginger. Stir-fry rapidly for 30 seconds until fragrant. Introduce the sliced celery, carrots, and mushrooms. Stir-fry vigorously for 2–3 minutes, aiming to soften the edges while retaining crunch.
  4. Give the pre-mixed sauce one final quick whisk. Pour the sauce mixture into the wok and bring to a rapid simmer, stirring continuously. The sauce should thicken immediately into a glossy sheen. Once thickened, stir in the water chestnuts and bean sprouts. Cook for 30 seconds only.
  5. Return the seared shrimp and any accumulated juices to the wok. Toss gently for 30–60 seconds to coat the shrimp in the sauce and ensure they are reheated. Taste and adjust seasoning if necessary. Transfer immediately to bowls and serve piping hot over rice or crispy noodles.