Recipes|Featured Main
Garlic Shrimp with Gai Lan
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT15M5 Minutes
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Yield:4 Servings
Ingredients
- 8 to 12 ounces peeled and deveined shrimp
- 1 ½ tablespoons soy sauce, divided
- 1 tablespoon cornstarch
- 4 ounces gai lan (about that weight)
- 6 to 8 plump cloves garlic, crushed
- 2 tablespoons water
- 1 tablespoon hoisin sauce
- 1 teaspoon Thai-style sweet chili sauce, optional
- 1 tablespoon plus 2 teaspoons vegetable oil, divided
- 8 to 12 ounces peeled and deveined shrimp
- 19.17g soy sauce, divided
- 12.78g cornstarch
- 113.4g gai lan (about that weight)
- 6 to 8 plump cloves garlic, crushed
- 25.56g water
- 12.78g hoisin sauce
- 4.26g Thai-style sweet chili sauce, optional
- 1 tablespoon plus 2 teaspoons vegetable oil, divided
We’re thrilled and honored to share this Garlic Shrimp with Gai Lan (Chinese broccoli) recipe from Feasts of Good Fortune by Hsiao-Ching Chou and Meilee Chou Riddle. Gai lan symbolizes harmony, and this dish is easy enough for a weeknight dinner yet special enough for a celebration like Lunar New Year. We recommend using 16/20 or 31/40 shrimp (the numbers indicate how many shrimp are in a pound: the larger the number, the smaller the shrimp). For more meaningful, festive recipes, be sure to explore their beautiful cookbook.
Preparation
STEP 1
In a medium bowl, combine the shrimp with 1 tablespoon of the soy sauce. Mix well to coat. Then add the cornstarch and mix well to coat. Set aside.
STEP 2
Trim about ½ inch off the ends of the gai lan stalks to remove any dried bits. Also remove any leaves that look ragged or are starting to yellow. Starting on the stalk end, slice into ¼-inch pieces. When you get to the leafy ends, you can cut them into roughly 1-inch pieces. You should have about 2 cups. Place gai lan in a medium bowl and set aside.
STEP 3
In a small bowl, combine the garlic, water, hoisin sauce, sweet chili sauce, and the remaining ½ tablespoon soy sauce. Stir well to combine, making sure the hoisin sauce isn’t stuck to the bottom of the bowl. Set aside.
STEP 4
To parcook the shrimp: Preheat a wok over medium heat until wisps of smoke rise from the surface. Swirl in 1 tablespoon of the vegetable oil and heat for a few seconds until it starts to shimmer. Add the shrimp and spread out into a single layer. Sear for about 30 seconds or so. Flip and sear for another 30 seconds or so. Then stir-fry for about 1 minute. Turn off the heat. Scoop out the shrimp back into the bowl and set aside. The shrimp will not be cooked through yet.
STEP 5
Scrape off any bits and pieces on the surface of the wok. If needed, give it a light scrub and rinse in the sink, being mindful that the wok is still very hot.
STEP 6
Return the wok to high heat. Swirl in the remaining 2 teaspoons vegetable oil. Let heat for 5 to 10 seconds. Add the gai lan and stir-fry for about 1 minute, or until the greens start to glisten. Add the shrimp and stir-fry to combine. Swirl in the sauce mixture and stir-fry for 1 to 2 minutes, or until the sauce evenly coats all the ingredients. Don’t linger too long or you risk overcooking the shrimp. Turn off the heat and transfer to a serving dish.
Options
MOM SAYS: There are so many varieties of shrimp you can buy. This recipe works with any of them, so don’t fret if you don’t find the exact size. You can use fresh or previously frozen shrimp, peeled or shell-on. If it’s shell-on, you will have to peel the shrimp and devein them before you add them to the stir-fry.
Excerpted from Feasts of Good Fortune by Hsiao-Ching Chou and Meilee Chou Riddle - get your copy here!