Chinese Chives Stir-Fried with Fresh River Shrimp
韭菜炒河虾 · jiǔ cài chǎo hé xiā
My grandmother in Shanghai’s Zhabei district bought live river shrimp from the wet market every Tuesday. She’d stir-fry them with just-picked chives from her balcony pot — the sizzle was our dinner bell.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh river shrimp, shelled, heads intact新鲜河虾（去壳留头）🛒 local200 g
- Chinese chives, cut into 4-cm pieces韭菜（切4厘米段）🛒 local150 g
- Shaoxing wine绍兴黄酒🏮 asian15 ml
- light soy sauce生抽🏮 asian10 ml
- neutral oil (e.g., peanut or canola)无味植物油（如花生油或菜籽油）🛒 local20 ml
fresh river shrimp, shelled, heads intact: Substitute with small wild-caught shrimp (16/20 count); remove shells but keep heads. Avoid frozen unless thawed & patted dry.
Chinese chives, cut into 4-cm pieces: Substitute with Western chives or green onions if unavailable — but reduce cooking time by half
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Instructions
1Pat shrimp dry with paper towels. Heat wok over high heat until smoking lightly, then add oil and swirl to coat.
虾干油热
🔍 Look for High heat 45–60秒 · 45–60 secondsVisual: 油面泛起细密涟漪，略带光泽Oil shimmers and forms thin ripples across surface
You know it's right when: 滴入一滴水立即跳动汽化A drop of water dances and evaporates instantly
2Add shrimp in single layer; sear untouched for 45 seconds until pink and curled. Flip and cook 30 seconds more. Transfer to a plate.
单层快煎
🔍 Look for High heat 共75秒 · 75 seconds totalVisual: 虾身转为不透明粉红，边缘微焦Shrimp turn opaque pink with slight caramelization on edges
You know it's right when: 虾仁自然松动、不粘锅底Shrimp release easily from wok surface
3Lower heat to medium-high. Add chives and stir-fry 30 seconds until fragrant and slightly wilted.
韭菜断生
🔍 Look for Medium-high 30秒 · 30 secondsVisual: 韭菜泛油光，绿意更鲜亮Chives turn glossy and deepen to vibrant green
You know it's right when: 厨房瞬间充满辛香气息Aromatic scent fills kitchen immediately
4Return shrimp to wok. Add Shaoxing wine and light soy sauce. Toss vigorously for 20 seconds until evenly coated and heated through.
回锅快裹
🔍 Look for High heat 20秒 · 20 secondsVisual: 酱汁均匀裹附，无多余汤汁积聚Sauce coats shrimp and chives without pooling
You know it's right when: 锅气升腾：闻到微焦甜香的‘镬气’Wok emits audible 'wok hei' aroma — smoky and sweet
5Immediately transfer to a warmed plate. Serve hot, garnished with extra chive tips if desired.
趁热上桌
🔍 Look for 出锅后1分钟内 · within 1 minute of cookingVisual: 虾仁油润微亮，韭菜翠绿鲜活Shrimp glisten with light sheen; chives remain vivid green
You know it's right when: 盘中持续升腾热气Steam rises steadily from dish
Tips
- · Never overcook shrimp — they become rubbery. Remove from wok as soon as pink and curled.
- · Use only fresh chives: their pungent aroma is irreplaceable and fades fast after cutting.
- · Rinse shrimp briefly in cold water before drying — removes any muddy taste.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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