Korean Stir-fried Chives and Shrimp
Quick answer
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 mi...
What makes this special
- Dry-seared shrimp develop a browned surface before a quick toss with fresh garlic chives.
- Completely dry shrimp sizzle immediately on contact, browning the surface
- Sliced garlic infused in oil first creates an aromatic base for shrimp and chives
Key ingredients
Core cooking flow
- 1 Devein 220 g of shrimp, then press kitchen towels over the surface and between the curves until fully dry.
- 2 Cut 120 g of garlic chives into 5 cm lengths, separating the firmer pale stems from the green leaves.
- 3 Heat the pan over high heat until the oil will spread easily, then add 1 tab...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Prep
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.
- 3Control
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.
- 4Step
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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