Chinese-Style Butterflied Shrimp and Vegetables
December 24, 2011 § Leave a comment
This delicious dish is a fine example of what I have learned to make from my parents. It’s fairly quick, healthy, and delicious as long as you use the freshest ingredients. The flavor is light and delicate, and the shrimp’s succulent taste infuses the crisp greens, highlighted by a touch of garlic and ginger. As with most Chinese dishes, the exact proportion of the ingredients depend on the individual’s preferences.
What you’ll need:
- 1 pound of fresh, unpeeled, raw shrimp
- Some type of Chinese green such as napa cabbage or bok coy
- 1 stalk of green onion
- Olive oil
First, butterfly the shrimp by slicing down the middle with a sharp knife. Remove the intestines.
Place all the shrimp in a bowl and mix with a generous sprinkle of salt.
Dice the green onion, garlic, and ginger.
Heat up a large wok on the highest setting, pour in olive oil to coat the surface. Wait until the oil starts to sizzle and throw in the garlic and ginger.
After about a minute, the flavors of the garlic and ginger have been released. Put the shrimp into the pan and gently stir until they turn from translucent to opaque. Just after the shrimp have turned the faintest pink, throw in the vegetables and green onions.
Stir everything together briskly until the vegetables turn tender. Depending on the type of vegetable, this may take 1-5 minutes. Then immediately remove from heat and plate. It’s very important to not overcook the shrimp or they will be rubbery instead of tender.
Making this dish well really depends on the freshness of the ingredients as well as the timing of every step, which relies upon the cook’s intuition. With practice, you will be able to whip up this beautiful, sophisticated stir fry in 30 minutes. I definitely had to have a lot of coaching from my mom and dad, but now they trust me to execute all the steps on my own.
Merry Christmas Eve everyone! Hope you are enjoying the holidays with your loved ones.