Stir-Fried Shrimp and Scallions
1½ pounds large, peeled and deveined shrimp
One 2-inch knob fresh ginger root
3 cloves garlic
2 large egg whites
1½ teaspoons crushed red pepper flakes
2 teaspoons cornstarch
½ cup ketchup
½ cup no-salt-added chicken broth
1 tablespoon sugar
1½ teaspoons kosher salt
1½ teaspoons freshly ground black pepper
½ cup canola oil
½ cup packed fresh cilantro
Cooked white or brown rice, for serving
If the shrimp still have tail shells, peel and discard them, and place the shrimp in a mixing bowl.
Peel the ginger and mince it. Cut the garlic into thin slices. Trim the scallions, then finely chop the white and light-green parts (to yield about ½ cup). Crack the egg whites into a small bowl, reserving the yolks for another use, if desired.
Add the ginger, garlic, egg whites, the crushed red pepper flakes and 1 teaspoon of the cornstarch to the shrimp; use your clean hands to toss so that they are well coated.
Whisk together the ketchup, broth, sugar, salt, pepper and the remaining teaspoon of cornstarch in a liquid measuring cup until well incorporated.
Heat the oil in a wok or large skillet over high heat. Once the oil starts to sputter, add the shrimp and stir-fry for about 1 minute, until the shrimp start to turn pink and get a bit crisped on some edges.
Stir in the ketchup mixture; cook for about 3 minutes, or until the shrimp are just cooked through. Stir in the scallions and remove from the heat.
Coarsely chop the cilantro and toss it in. Serve right away, over rice.
Nutrition | Per serving: 460 calories, 37 g protein, 16 g carbohydrates, 29 g fat, 2 g saturated fat, 275 mg cholesterol, 930 mg sodium, 0 g dietary fiber, 10 g sugar
Adapted from "Myers + Chang at Home: Recipes From the Beloved Boston Eatery," by Joanne Chang and Karen Akunowicz (Houghton Mifflin Harcourt, 2017).