12oz (360gr) cleaned shrimp
1 1/2 tbs minced fresh ginger
3 cloves garlic, minced
6 green onions (scallions), thinly sliced
2 tbs sherry
2 tbs soy sauce
2 tbs ketchup
1 tbs olive oil
1 tbs sesame or walnut oil
1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
1/2 tsp red pepper flakes (optional)
Have everything measured and ready.
Heat oils in large nonstick skillet or wok over medium-high heat. When very hot add ginger, garlic and onion (and red pepper flakes if using).
Stir-fry for 1 minute.
Add shrimp and stir-fry for 1 – 2 minutes longer, until shrimp turn opaque and start to curl.
Add sherry, ketchup and soy sauce.
Stir to combine.
Stir cornstarch mixture to recombine, then add it to the shrimp, stirring constantly.
Sauce will quickly thicken and coat shrimp.
Remove and serve immediately, according to