Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) vegetable oil
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) dry sherry or rice wine
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground white pepper
  • 3 tbsp (45ml) vegetable oil
  • 6 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 2-3 red chilies, finely chopped (adjust to taste)
  • 1/4 cup (60ml) chicken broth
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) chopped green onions, for garnish
  • 1 tsp (5ml) sesame seeds, for garnish

Instructions:

  1. Peel and devein the shrimp. Pat them dry with paper towels.
  2. In a large bowl, whisk together soy sauce, sherry, cornstarch, sesame oil, and white pepper.
  3. Add the shrimp to the marinade, toss to coat, and refrigerate for at least 30 minutes.
  4. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, honey, and rice vinegar. Set aside.
  5. Heat 3 tablespoons of vegetable oil in a wok or large skillet over high heat. Add garlic, ginger, and chilies and stir-fry until fragrant (about 30 seconds). Be careful not to burn the garlic.
  6. Add the marinated shrimp to the wok and stir-fry until pink and cooked through (about 2-3 minutes).
  7. Pour the sauce into the wok and cook, stirring constantly, until the sauce thickens slightly (about 1 minute).
  8. Garnish with chopped green onions and sesame seeds. Serve immediately.