Garlic Ginger Shrimp Stir Fry

Ingredients

• Oyster sauce

  Ready-to-serve

  3 tbsp or 54g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Fresh cilantro

  Coriander leaves, raw

  3 ⅓ tbsp or 3g

• Cornstarch

  1 ¹⁄₁₆ tbsp or 8g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Onions

  Young green, tops only

  7 ½ stalk or 90g

• Garlic

  Raw

  3 clove or 9g

• Ginger root

  Raw

  1 tbsp or 6g

Directions

1. In a small bowl, combine oyster sauce, soy sauce, and cilantro and set aside.
2. Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
3. In a wok or large sauté pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.
4. Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic, and ginger and stir fry for a minute until fragrant.
5. Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.

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