Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) Shaoxing wine
  • 1 tsp (5g) cornstarch
  • ½ tsp (3g) salt
  • ¼ tsp (1g) white pepper
  • 1 tsp (5ml) vegetable oil
  • ½ cup (120ml) chicken stock
  • 1 tbsp (15ml) oyster sauce
  • 1 tbsp (15ml) light soy sauce
  • 1 tsp (5g) sugar
  • 1 tsp (5g) cornstarch
  • ½ tsp (3g) sesame oil
  • 2 cups (150g) broccoli florets
  • 1 cup (100g) sliced carrots
  • 1 cup (100g) snap peas
  • 1 red bell pepper, sliced (150g)
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, minced
  • 2 tbsp (30ml) neutral oil

Instructions:

  1. In a bowl, combine the shrimp with Shaoxing wine, cornstarch, salt, white pepper, and oil. Toss gently and let sit for 10–15 minutes.
  2. Combine chicken stock, oyster sauce, light soy sauce, sugar, cornstarch, and sesame oil in a small jar or bowl. Whisk until the cornstarch is fully dissolved.
  3. Chop all vegetables into uniform sizes to ensure they cook at the same rate.
  4. Heat 1 tbsp of neutral oil in a wok over high heat until it begins to shimmer.
  5. Add shrimp in a single layer. Sear for 1–2 minutes per side until they turn opaque and pink, then remove from the wok and set aside.
  6. Add the remaining 1 tbsp of oil to the same wok and toss in the carrots.