🇨🇳 ChinaCatalog recipe
Shrimp seared until just curled and pink, tossed with zucchini half-moons in a fast garlic-soy sauce that pools glossy at the bottom of the wok.
For 4 servings.
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Pat the shrimp dry and season with a pinch of salt and white pepper.
Stir the soy sauce, shaoxing wine, cornstarch and 2 tablespoons water together into a quick sauce.
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.
Add the remaining oil, then the zucchini, and stir-fry 2–3 minutes until just tender with a little bite left.
Push the zucchini aside, add the garlic and ginger to the cleared space, and stir 20 seconds until fragrant.
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.
Quick shrimp stir-fries are a coastal staple across southern China, where seafood is bought the same day it is cooked and needs almost nothing done to it beyond heat and garlic. Zucchini is a more recent, Western-grown addition to the vegetable side of the wok, valued in home kitchens for cooking at nearly the same speed as the shrimp itself. The whole dish is built to go from raw to the table in well under fifteen minutes of actual cooking.
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