Shrimp with Carrots

A savory stir fry with caramelized shrimp in a sweet and tangy sauce.

Ingredients

  • 1 bag raw shrimp, peeled and deveined
  • 2 large carrots
  • 1 inch ginger
  • 3 cloves garlic
  • 3 stalks green onion
  • 1/4 cup Chinese cooking wine
  • 1/4 cup soy sauce
  • 1 tablespoon Chinkiang black vinegar
  • 1 tablespoon sugar
  • Oil of your choice

Instructions

  1. Thinly slice (3 cloves) garlic, (1 inch) ginger, and (3 stalks) green onion. For the green onion, cut into 2 inch sections then cut again down the middle.

  2. Peel (2 large) carrots and thinly slice diagonally.

  3. Pour a generous amount of oil in a pan and add the ginger, garlic, and green onion. Heat until sizzling, about 3 minutes, then add your carrots. Toss for 5-10 minutes or until carrots are near-tender.

  4. Remove everything from the pan and set aside.

  5. Add a thin layer of oil to pan and place your shrimp in. Fry for a few minutes on each side, or until shrimp change color to pink. Once the shrimp is about 3/4 cooked, add (1/4 cup) cooking wine and toss to cover the shrimp, about 1 minute.

  6. Add (1/4 cup) soy sauce, (1 tablespoon) black vinegar, and (1 tablespoon) sugar. The shrimp should now be a caramelized brown color. Add back in your carrots, ginger, garlic, and green onions and stir fry for a few more minutes so the carrots absorb the sauce. Taste test to see if you want to add any more sauce ingredients.

  7. Garnish with extra green onion if you’d like! Serve with rice.

Notes

  • Adjust the sauce ratios to your preference