Shrimp Cantonese

This vibrant Cantonese-style stir-fry combines succulent shrimp with savory ground pork, aromatic ginger, and garlic in a rich black bean sauce. The dish is finished with a delicate drizzle of egg whites, creating a silky texture that coats every bite. It&# 226;ÂÂs a perfect weeknight dinner that delivers bold, umami-packed flavors with minimal effort. Serve this dish over steamed white rice to soak up the delicious sauce. The balance of fresh aromatics and salty black beans makes it a satisfying main course that feels restaurant-quality but is simple enough for home cooks.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 96.5

Dietary: Gluten-free

Description

This vibrant Cantonese-style stir-fry combines succulent shrimp with savory ground pork, aromatic ginger, and garlic in a rich black bean sauce. The dish is finished with a delicate drizzle of egg whites, creating a silky texture that coats every bite. It&# 226;ÂÂs a perfect weeknight dinner that delivers bold, umami-packed flavors with minimal effort. Serve this dish over steamed white rice to soak up the delicious sauce. The balance of fresh aromatics and salty black beans makes it a satisfying main course that feels restaurant-quality but is simple enough for home cooks.

Ingredients

1 pound Med. shrimp, shelled and deveined
3 tbsp Oriental Marinade
3 tbsp Vegetable oil, divided
3 ea Green onions, including tops, cut diagonally into 1-inch strips
3 cloves Garlic, minced
1 tsp Fresh ginger, minced
0.25 lb Ground pork
3 tbsp Black Bean sauce
2 ea Egg whites, lightly beaten
3 tbsp Water

Directions

1
Combine shrimp and Oriental marinade in a bowl; let stand for 30 minutes.
2
Heat a wok over high heat.
3
Add 2 tablespoons of oil to the hot wok, coating the surface.
4
Add shrimp, green onions, garlic, and ginger; stir-fry for 2 to 3 minutes or until shrimp turns pink.
5
Remove shrimp mixture from the wok and set aside.
6
Heat the remaining 1 tablespoon of oil in the same wok over high heat.
7
Add ground pork; stir-fry for 1 minute, or until browned.
8
Return shrimp mixture to the wok; add black bean sauce and water.
9
Stir-fry until heated through.
10
Remove from heat; drizzle lightly beaten egg whites over the shrimp and mix well.
11
Serve immediately over hot cooked white rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 96.5kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 355.3mg15%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the wok is very hot before adding oil to prevent sticking and achieve the best sear.

If Oriental Marinade is unavailable, substitute with a mixture of soy sauce, rice wine, and a pinch of sugar.

For a lighter version, you can omit the ground pork and increase the shrimp quantity.

This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: cantonese, shrimp, stir-fry, black bean sauce, ground pork, seafood, asian cuisine, quick dinner, wok, ginger, garlic, green onions, egg whites, umami, main course, chinese food, easy recipe, weeknight meal, rice dish, protein

Read it online: https://www.chefs-mate.com/recipe/shrimp-cantonese/