Easy Shrimp and Celery Stir-Fry
This Shrimp and Celery Stir-Fry is a perfect quick meal on a weeknight. With the ingredients available in the fridge, this dish comes out in no time!
Foto: Just One Cookbook
Ingredients
- 4 stalks celery
- 2 large egg (50 g w/o shell)
- 2 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame oil
- 20 shrimp
- 2 tsp doubanjiang (spicy chili bean paste)
- 4 Tbsp ketchup
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
Steps
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Cut celery in half lengthwise, and slice diagonally.
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In a small bowl, beat the egg, salt, and pepper. In a wok or a large frying pan, heat 2 Tbsp sesame oil on medium-high heat. When you start to see smoke coming from the oil, pour the egg.
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Make fluffy egg by quickly swirling the uncooked egg in hot oil.
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The egg will start to cook from the edge and bottom of the wok/pan.
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Transfer to a plate when the egg is almost cooked.
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In the same wok/pan, add 1 Tbsp sesame oil on medium-high heat and cook shrimp. When it starts to curl up, add doubanjang and mix well.
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Add celery and stir-fry. Do not overcook as it tastes better when celery still has a little bit of crunchy texture. Then add Ketchup and mix well.
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Add the egg back in and sprinkle salt and pepper to taste. Serve immediately.
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You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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