Lightly Sautéed Shrimp

清炒虾球qīng chǎo xiā qiú


1/2 lb (peeled & deveined) large shrimp

2 cup cucumbers

2 tsp minced ginger

3 green onions

2 garlic cloves

1 tbsp Chinese cooking wine

2 tsp sesame oil

1/2 tsp light soy sauce

1/4 tsp salt

Prep Ingredients

  1. If the shrimp is not peeled and deveined, this is the first thing to do. Start by peeling the shrimp.

  2. Next, we need to devein the shrimp. Use a small knife to make a cut on the top and bottom of the shrimp. Remove the black vein from both the top and bottom.

  3. Wash the deveined and peeled shrimp under cold water. Your shrimp should be clean on both the top and bottom now.

  4. Wash and peel the cucumbers.

  5. Cut the ends off each cucumber, then cut each cucumber once lengthwise, and then cut each piece lengthwise again.

  6. Cut each piece into 2-inch parallelograms.

  7. Mince the ginger and garlic.

  8. Cut up the green onion into small pieces.

Sauteé the Dish

  1. Heat a pan on medium-high heat.

  2. Add olive oil and minced ginger.

  3. Add a sprinkle of salt and a few grinds of pepper.

  4. Add the shrimp and cooking wine.

  5. Stir and flip the shrimp until each shrimp is orange.

  6. Add the cucumber and stir for another 2-3 minutes.

  7. Add light soy sauce, green onion, and minced garlic, and stir for 2-3 minutes to mix well.

  8. Add the sesame oil, and stir again for 2-3 minutes.

  9. Taste for flavor, and add additional salt + 1 tsp sesame oil if you want a more flavorful dish.

  10. Remove from pan and serve!