Chinese Chives Stir-Fried with Fresh River Shrimp

韭菜炒河虾

Chinese Chives Stir-Fried with Fresh River Shrimp — Home-styleShanghai home cooking.

Ingredients

• fresh river shrimp, shelled, heads intact
• Chinese chives, cut into 4-cm pieces
• Shaoxing wine
• light soy sauce
• neutral oil (e.g., peanut or canola)

Instructions

1. Pat shrimp dry with paper towels. Heat wok over high heat until smoking lightly, then add oil and swirl to coat. (Oil shimmers and forms thin ripples across surface)
2. Add shrimp in single layer; sear untouched for 45 seconds until pink and curled. Flip and cook 30 seconds more. Transfer to a plate. (Shrimp turn opaque pink with slight caramelization on edges)
3. Lower heat to medium-high. Add chives and stir-fry 30 seconds until fragrant and slightly wilted. (Chives turn glossy and deepen to vibrant green)
4. Return shrimp to wok. Add Shaoxing wine and light soy sauce. Toss vigorously for 20 seconds until evenly coated and heated through. (Sauce coats shrimp and chives without pooling)
5. Immediately transfer to a warmed plate. Serve hot, garnished with extra chive tips if desired. (Shrimp glisten with light sheen; chives remain vivid green)