Shrimp with Carrots

A savory stir fry with caramelized shrimp in a sweet and tangy sauce.

Ingredients

• 1 bag raw shrimp, peeled and deveined
• 2 large carrots
• 1 inch ginger
• 3 cloves garlic
• 3 stalks green onion
• 1/4 cup Chinese cooking wine
• 1/4 cup soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 tablespoon sugar
• Oil of your choice

Instructions

• Thinly slice (3 cloves) garlic, (1 inch) ginger, and (3 stalks) green onion. For the green onion, cut into 2 inch sections then cut again down the middle.

• Peel (2 large) carrots and thinly slice diagonally.

• Pour a generous amount of oil in a pan and add the ginger, garlic, and green onion. Heat until sizzling, about 3 minutes, then add your carrots. Toss for 5-10 minutes or until carrots are near-tender.

• Remove everything from the pan and set aside.

• Add a thin layer of oil to pan and place your shrimp in. Fry for a few minutes on each side, or until shrimp change color to pink. Once the shrimp is about 3/4 cooked, add (1/4 cup) cooking wine and toss to cover the shrimp, about 1 minute.

• Add (1/4 cup) soy sauce, (1 tablespoon) black vinegar, and (1 tablespoon) sugar. The shrimp should now be a caramelized brown color. Add back in your carrots, ginger, garlic, and green onions and stir fry for a few more minutes so the carrots absorb the sauce. Taste test to see if you want to add any more sauce ingredients.

• Garnish with extra green onion if you'd like! Serve with rice.

Notes

• Adjust the sauce ratios to your preference