Garlic Shrimp and Zucchini Stir-Fry

Method

1. 1

   Pat the shrimp dry and season with a pinch of salt and white pepper.

2. 2

   Stir the soy sauce, shaoxing wine, cornstarch and 2 tablespoons water together into a quick sauce.

3. 3

   Heat half the oil in a wok over high heat and sear the shrimp until curled and just pink, about 90 seconds per side. Remove to a plate.

   💡 Pull the shrimp as soon as they curl into a loose C — they keep cooking off the heat and turn rubbery fast.

4. 4

   Add the remaining oil, then the zucchini, and stir-fry 2–3 minutes until just tender with a little bite left.

5. 5

   Push the zucchini aside, add the garlic and ginger to the cleared space, and stir 20 seconds until fragrant.

6. 6

   Return the shrimp to the wok, pour in the sauce, and toss until glossy and just thickened, about 1 minute. Scatter with spring onion and serve.