Korean Stir-fried Chives and Shrimp

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Deveined shrimp are dried thoroughly and seared over high heat until their shells turn pink, then tossed briefly with garlic chives for a stir-fry that takes under ten minutes from cutting board to plate.

Removing every trace of surface moisture before the shrimp hit the pan is the single most important step; residual water generates steam and turns the sear into a braise, leaving the shrimp pale and soft instead of lightly caramelized. Sliced garlic goes into the oil first to build an aromatic base that clings to every ingredient. One tablespoon of soy sauce paired with a teaspoon of oyster sauce amplifies the natural seafood umami without tipping the dish into excessive saltiness, and black pepper sharpens the finish. The chives must go in last and cook for no more than sixty seconds; any longer and they lose their vivid color and turn stringy. At 220 calories with 26 grams of protein per serving, this dish fills the role of a satisfying yet light side that pairs well with steamed rice or slides neatly into a packed lunch.

Ingredients

servings

IngredientAmountUnit

shrimp220 gg

garlic chives120 gg

garlic cloves4 eaea

soy sauce1 tbsptbsp

oyster sauce1 tsptsp

black pepper¼ tsptsp

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Devein 220 g of shrimp, then press kitchen towels over the surface and between the curves until fully dry.

If the shrimp still feel damp, pat them again so they can sear instead of steam.
2

Prep

Cut 120 g of garlic chives into 5 cm lengths, separating the firmer pale stems from the green leaves.

Slice 4 garlic cloves thinly and keep them ready, because they will brown quickly once they hit hot oil.
3

Control

Heat the pan over high heat until the oil will spread easily, then add 1 tablespoon of cooking oil and the sliced garlic.

Stir for about 20 seconds, stopping when the garlic edges turn lightly golden, not brown.
4

Step

Add the shrimp in a single layer as much as possible and keep the heat high for 1 minute 30 seconds.

Stir just enough to coat them in garlic oil, and move on when they turn pink and begin curling into a C shape.
5

Season

Add the pale chive stems first with 1 tablespoon of soy sauce and 1 teaspoon of oyster sauce, then toss quickly.

Keep the ingredients moving so the sauce coats the shrimp without scorching on the hot pan bottom.
6

Finish

Add the green chive leaves and 1/4 teaspoon black pepper, then finish within 1 minute.

Turn off the heat as soon as the chives look vivid and just wilted, and serve immediately so they stay fragrant and tender.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dry-seared shrimp develop a browned surface before a quick toss with fresh garlic chives.
Finish cue: Turn off the heat as soon as the chives look vivid and just wilted, and serve immediately so they stay fragrant and tender.
Avoid this: Dry shrimp well to avoid watery stir-fry.
Substitution: Removing every trace of surface moisture before the shrimp hit the pan is the single most important step; residual water generates steam and turns the sear into a braise, leaving the shrimp pale and soft instead of lightly caramelized.