Published January 1, 2001.
A simple shrimp broth boosts flavor, while a dash of cornstarch gives the sauce just the right body.
If the sauce is too thin, the shrimp seem to slip right through it without picking up any flavor. On the other hand, overly thick sauces give a stir-fry a pasty, leaden quality. Shrimp is easy to overcook and quick to turn tough and dry.
Stir-frying makes the most of shrimp's sweet, delicate flavor, and it opens the door to many different sauce possibilities. We wanted a streamlined stir-fry with a flavorful, lightly thickened sauce.
Partially butterfly large shrimp (accomplished by deveining), use plenty of aromatics right at the end, cook the shrimp for a mere minute, and add a teaspoon of cornstarch with the liquid for a sauce that has a light, silky consistency.
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