The peppery flavor of ginger in this shrimp stir-fry complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices.
1 pound medium shrimp, peeled and deveined
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon salt
Dash of white pepper
1/2 cup water
1 tablespoon mirin (sweet rice wine)
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic (such as sambal oelek)
1 tablespoon canola oil, divided
1 cup thinly vertically sliced onion
4 garlic cloves, minced
1 cup diagonally cut celery
How to Make It
Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.