Ingredients for Xihongshi Jiang Stir Fried Shrimp In Tomato Sauce
- Raw Shrimp
- 1 tsp salt
- 1 large egg white
- 2 tbsp cornstarch mixed with 2 tbsp water (divided)
- 1 (14.5 oz) can diced tomatoes, undrained
- Garlic Clove
- 4 scallions, white and green parts separated, thinly sliced
- 2 tbsp peanut oil
- 1 tbsp tomato paste
- 1 tsp sugar
- Light Soy Sauce
- 1 tbsp rice wine or dry sherry
- Chicken Stock
- 1 tsp sesame oil
- Fresh Cilantro Leaves
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How to Make Xihongshi Jiang Stir Fried Shrimp In Tomato Sauce
- In a bowl, gently toss the shrimp with 1/2 tsp salt, the egg white, and 1 tbsp of the cornstarch slurry.
- Heat peanut oil in a wok or large skillet over medium-high heat.
- Add the shrimp and stir-fry for 1-1.5 minutes, until pink and cooked through. Remove with a slotted spoon and set aside.
- Pour off excess oil, leaving about 1 tbsp in the wok.
- Add the minced garlic, diced tomatoes, and white parts of the scallions. Stir-fry for 30 seconds.
- Stir in the remaining 1/2 tsp salt, tomato paste, sugar, soy sauce, rice wine, and stock. Bring to a simmer.
- Add the cooked shrimp and green parts of the scallions.
- Simmer for 2 minutes, then stir in the remaining 1 tbsp cornstarch slurry to thicken the sauce.
- Remove from heat and stir in the sesame oil.
- Garnish with cilantro leaves and serve hot over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
43g
Fat
2g
Carbs
8g
