General Tso Shrimp Stir Fry
This General Tso shrimp stir fry features crispy shrimp, spicy-sweet sauce and bold garlic-ginger flavor in a quick and easy wok-fried dinner.
Servings: 6
Ingredients
- peanut oil for frying
- 1 Pound shrimp
- 1 Tablespoon shaoxing wine
- 1 Teaspoon soy sauce
- 1 Teaspoon chile oil spicy
- ½ Cup cornstarch
- 1 Pinch salt
- 1 Pinch black pepper
- red pepper flakes
- 2 Teaspoon garlic minced
- 1 Teaspoon ginger minced
- 8 red chiles 2 fresh, 6 dried
- 2 green chiles
For the General Tso Sauce
- ¼ Cup soy sauce
- ¼ Cup hoisin sauce
- 1 Teaspoon sesame oil
- 1 Tablespoon chili oil spicy
- 2 Tablespoon mirin
- 2 Teaspoon cornstarch
To Garnish
- sesame seeds toasted
- scallions sliced
Instructions
- Preheat 2 cups of oil in a wok until 350 degrees F.
- Add shrimp to a bowl with shaoxing wine, soy sauce, spicy chili oil, and a pinch of salt and pepper. Let marinate as the sauce is prepared.
- For the General Tso Sauce, heat a saucepan over medium heat. Add soy sauce, hoisin, spicy chili oil, sesame oil, and mirin to the pan and bring to a low boil. Once the sauce starts to bubble, stir in the cornstarch and remove from heat.
- Add cornstarch and red pepper flakes to the shrimp and toss to coat. Fry for 3 minutes. Do not overcrowd the oil. Work in batches and place fried shrimp onto a paper towel lined sheet as you work.
- Remove all but 1 tablespoon of oil from the pan. Add the garlic, ginger, dried red chiles, and sliced green and red chiles to the pan. Cook for 2 minutes. Pour in the sauce and stir. Cook until thickened, about 4 minutes.
- Add the shrimp to the sauce in the wok and toss to coat.
- Garnish with scallions and sesame seeds.
Notes
Don't skip marinating: Marinating the shrimp in the mixture of Shaoxing wine, soy sauce and chili oil is crucial. It helps infuse the shrimp with flavor and guarantees that they're not dry after frying.
Work in batches: When frying the shrimp, avoid overcrowding the wok. Working in batches will help make sure that each shrimp gets crispy and golden brown all over.
Let the sauce bubble before thickening: It needs to be hot for the cornstarch to activate.
Prep everything first: Stir fries move fast, so have your ingredients ready to go.
Use a thermometer for oil: Keeps frying consistent and prevents soggy shrimp.
Work in batches: When frying the shrimp, avoid overcrowding the wok. Working in batches will help make sure that each shrimp gets crispy and golden brown all over.
Let the sauce bubble before thickening: It needs to be hot for the cornstarch to activate.
Prep everything first: Stir fries move fast, so have your ingredients ready to go.
Use a thermometer for oil: Keeps frying consistent and prevents soggy shrimp.
Nutrition
Calories: 132kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 884mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 179IU | Vitamin C: 29mg | Calcium: 11mg | Iron: 1mg
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