![Mama Chang's Stir-Fried Shrimp and Scallions](https://cdn.statically.io/img/www.foodandwine.com/thmb/LxgadBn6sMxM-pGPgelSOqY2BZg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200911-xl-mama-changs-stir-fried-shrimp-and-scallions-6edaa2ce35094032a01bdd5f1f5b298a.jpg)
Ingredients
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1 1/2 pounds shelled and deveined large shrimp
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3 garlic cloves, sliced
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1 (1-inch) piece of fresh ginger, peeled and minced
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1 1/2 teaspoons crushed red pepper
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1 large egg white
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2 teaspoons cornstarch
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3/4 cup ketchup
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1/2 cup low-sodium chicken broth
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1 tablespoon sugar
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1 1/2 teaspoons freshly ground pepper
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1 1/2 teaspoons kosher salt
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1/4 cup canola oil
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3 scallions, thinly sliced
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1/2 cup coarsely chopped cilantro
Directions
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In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated.
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In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch.
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In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve.
Suggested pairing
This goes well with a Spanish rosé.