Chinese-Style Shrimp and Celery Stir Fry
Servings: 4 servings as a side dish
Calories: 152kcal
This shrimp and celery stir fry has bouncy shrimp and crisp veggies in a savory sauce. Quick, simple, and perfect for anytime of the week!
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Ingredients
- 2 stalks celery cut on bias
To velvet the shrimp:
- 450 g shrimp shelled and deveined
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cornstarch
- 1 tsp oil
Aromatics and seasonings:
- 1 Tbsp oil plus more as needed
- 3 cloves garlic minced
- 1 Tbsp oyster sauce
- ½ tsp sugar
- 1 tsp soy sauce
- 1 Tbsp wine
Instructions
Velvet the shrimp:
- Place shrimp in a bowl. Add ½ tsp baking soda + ½ tsp salt, toss well. Let sit 15–20 minutes. Rinse shrimp thoroughly under cold water, then pat very dry.
- Mix shrimp with 1 tsp cornstarch and 1 tsp oil. Toss to coat. (This helps keep them moist and adds that smooth texture.)
When ready to cook:
- The cooking part happens very quickly, so you want to have everything in place before you start cooking. Combine oyster sauce, soy sauce, sugar, and wine in a bowl
- Heat a wok or pan until hot. Add 1 Tbsp of oil. Add minced garlic and stir fry for about 30 seconds. Add the shrimp and stir fry for about 30–45 seconds or until just about to turn pink, but not fully cooked yet. Remove from the wok. Remove from the heat and transfer to a plate
- Add a splash of oil if the wok is dry. Stir-fry celery 1–2 minutes until bright green and crisp-tender.
- Return shrimp to the wok. Add the seasonings you prepared earlier.Toss everything together for 30 seconds or so over high heat until shrimp are just cooked through and coated with sauce.
To serve:
- Serve immediately with rice as part of a multi-course meal
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 3g | Protein: 23g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 794mg | Potassium: 368mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
