Recipes Mama Chang's Stir-Fried Shrimp and Scallions 4.0 (2,074) 2 Reviews Joanne Chang's mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. "She hemmed and hawed until she finally gave it to me, revealing her secret ingredient: ketchup." More Delicious Shrimp Dishes More Chinese Recipes By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 4 Ingredients 1 1/2 pounds shelled and deveined large shrimp 3 garlic cloves, sliced One 1-inch piece of fresh ginger, peeled and minced 1 1/2 teaspoons crushed red pepper 1 large egg white 2 teaspoons cornstarch 3/4 cup ketchup 1/2 cup low-sodium chicken broth 1 tablespoon sugar 1 1/2 teaspoons freshly ground pepper 1 1/2 teaspoons kosher salt 1/4 cup canola oil 3 scallions, thinly sliced 1/2 cup coarsely chopped cilantro Directions In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated. In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch. 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. Rate it Print