Shrimp in Lobster Sauce

local_grocery_store Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp cornstarch
• 1 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp vegetable oil
• 1 cup frozen peas and carrots
• 2 scallions, sliced

restaurant_menu Method

1. 1.In a small bowl, whisk together the cornstarch and 1/4 cup of water to make a slurry.
2. 2.In a separate bowl, whisk together the chicken broth, soy sauce, oyster sauce, and sugar.
3. 3.Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and cook for 30 seconds, until fragrant.
4. 4.Add the shrimp to the wok and cook for 2-3 minutes, until pink and cooked through. Remove the shrimp from the wok and set aside.
5. 5.Add the frozen peas and carrots to the wok and cook for 2-3 minutes, until tender. Add the scallions and cook for 1 minute.
6. 6.Add the chicken broth mixture to the wok and bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens.
7. 7.Add the shrimp back to the wok and toss to coat in the sauce. Serve hot over steamed rice.

lightbulb_outline Tips

• chevron_rightBe sure to use fresh shrimp for the best flavor and texture.
• chevron_rightYou can substitute other vegetables, such as broccoli or bell peppers, for the peas and carrots if you prefer.
• chevron_rightFor a spicier version, add some red pepper flakes or diced jalapeno to the wok with the garlic and ginger.