Cucumber with Shrimp (黄瓜炒虾仁)

Instructions

1. 1Velvet the shrimp: toss with egg white and half the cornstarch, rest 10 minutes.

   上浆

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾仁挂浆发亮。Shrimp are coated and glossy.

   You know it's right when: 浆挂得均匀。Coating clings evenly.

2. 2Cut cucumber into 1 cm half-moons; salt lightly and drain 5 minutes.

   腌黄瓜

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 切面渗出水珠。Beads of water appear on the cut faces.

   You know it's right when: 瓜片可弯而不断。Slices bend without snapping.

3. 3Sear shrimp in hot oil 45 seconds until just pink; remove.

   滑虾

   🔍 Look for High heat 45 秒 · 45 seconds

   Visual: 虾仁卷起转白。Shrimp curl and go opaque.

   You know it's right when: 刚熟仍弹。Just set, still bouncy.

4. 4Fry garlic and ginger 15 seconds; add cucumber and toss 30 seconds.

   炒瓜

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 瓜片边缘转透、仍翠绿。Cucumber turns translucent at the edges but stays bright.

   You know it's right when: 咬下去仍脆。Still snaps when bitten.

5. 5Return shrimp; add soy sauce, wine and remaining cornstarch slurry; toss 20 seconds.

   合炒

   🔍 Look for High heat 20 秒 · 20 seconds

   Visual: 薄亮汁裹满食材。A thin glossy film coats everything.

   You know it's right when: 盘底不积汁。No sauce pools on the plate.

6. 6Off heat, drizzle sesame oil and serve at once.

   出锅

   🔍 Look for 10 秒 · 10 seconds

   Visual: 黄瓜仍翠绿爽脆。Cucumber is still green and crisp.

   You know it's right when: 口感清爽、不塌。Dish tastes fresh, not stewed.