HuaiyangEasy 20 min serves 2 Gluten-free

Stir-Fried Shrimp (清炒虾仁)

Name: Stir-Fried Shrimp (清炒虾仁)
Total time: 20 min
Yield: 2 servings
Cuisine: Huaiyang Cuisine
Ingredients: shelled shrimp; egg white; cornstarch; ginger, minced; cooking wine; white pepper; scallion, minced

清炒虾仁 · qīng chǎo xiā rén

家庭快手版 · Home version: Family version velvets shelled shrimp in egg white and cornstarch, then stir-fries them barely 60 seconds so they stay bouncy and sweet.

Qing chao xia ren is restraint on a plate — no heavy sauce, just shrimp that tastes like shrimp.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy Healthy & Light

Ingredients

shelled shrimp虾仁🛒 local300 g
egg white蛋清🛒 local1 pc
cornstarch玉米淀粉🏮 asian10 g
ginger, minced姜（剁末）🛒 local5 g
cooking wine料酒🏮 asian10 ml
white pepper白胡椒🏮 asian1 g
scallion, minced葱（剁末）🛒 local10 g

shelled shrimp: Butterfly for even cooking.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Marinate shrimp with egg white, cornstarch, cooking wine, and white pepper 10 minutes.
上浆
🔍 Look for 10 分钟 · 10 minutes
Visual: 虾仁发亮挂浆。Shrimp look glossy and coated.
You know it's right when: 浆液挂住不滴。Slurry clings without dripping.
2Heat oil over high heat; add ginger; then shrimp in a single layer.
热油下虾
🔍 Look for High heat 5 秒 · 5 seconds
Visual: 虾仁入锅一声脆响。Shrimp hit the pan with a sharp sizzle.
You know it's right when: 锅已够热。Pan is properly hot.
3Stir-fry 45 seconds until they just turn pink and curl.
快炒
🔍 Look for High heat 45 秒 · 45 seconds
Visual: 虾仁转粉白、成C形。Shrimp turn opaque pink and C-shaped.
You know it's right when: 边缘紧、中心仍嫩。Edges firm but centers still tender.
4Add scallion; toss 10 seconds; season with a pinch of salt.
撒葱调味
🔍 Look for High heat 10 秒 · 10 seconds
Visual: 葱转翠、虾发亮。Scallion brightens and shrimp glisten.
You know it's right when: 香气清爽带甜。Aroma is clean and sweet.
5Plate at once — overcooking turns them rubbery.
出锅
🔍 Look for High heat 5 秒 · 5 seconds
Visual: 虾仁饱满油亮。Shrimp sit plump and glossy.
You know it's right when: 热气轻、不腾。Steam is light, not billowing.

Tips

· The whole stir-fry is under 90 seconds — have everything ready.
· Egg-white velvet keeps the shrimp bouncy, not chalky.
· Stop cooking the moment they curl; residual heat finishes them.

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

How do I keep eggplant from soaking up all the oil?

Two tricks: salt the cut eggplant and let it sit 10–15 minutes, then squeeze out the water — this collapses the spongy structure that drinks oil. Or microwave or steam it briefly first so it's half-cooked before it hits the pan. Either way it stays creamy inside with far less grease.

Source: HǎoWèi vegetable guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library