Korean Stir-fried Chives and Shrimp

Name: Korean Stir-fried Chives and Shrimp
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: shrimp 220 g; garlic chives 120 g; garlic cloves 4 ea; soy sauce 1 tbsp; oyster sauce 1 tsp; black pepper 0.25 tsp; cooking oil 1 tbsp

Shrimp that are still damp steam instead of searing, so press the deveined shrimp with kitchen towels until fully dry. Over high heat, stir the sliced garlic for about 20 seconds, cook the shrimp for 1 minute 30 seconds until they turn pink and begin curling into a C shape, then add the pale chive stems with 1 tbsp soy sauce and 1 tsp oyster sauce. Add the green leaves last and finish within 1 minute, turning off the heat as soon as they look vivid and just wilted.

Quick answer

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

About this dish

The garlic chives are split into white stems and green leaves and go in separately.

Shrimp cook in oil already scented with sliced garlic, the stems join with the soy and oyster sauce, and the leaves go in last and are done within a minute.

Ingredients

servings

IngredientAmount

garlic cloves4 ea

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Instructions

6 steps

1

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

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

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

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

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

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.