Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 35 minutes
Mama Chang’s Stir-Fried Shrimp and Scallions: A Sweet-and-Spicy Delight
Joanne Chang, celebrated chef and James Beard Award-winning baker, is renowned for her mastery of both baking and savory dishes. This recipe for Mama Chang’s Stir-Fried Shrimp and Scallions is a treasure passed down from her mother. It’s a quick, flavorful stir-fry that balances sweetness, spice, and tang with an unexpected twist: ketchup.
What makes this dish truly special? It’s not just the succulent jumbo shrimp or the vibrant scallions—it’s the ketchup. Yes, ketchup! While it might seem unconventional in a stir-fry, it brings a perfect balance of sweetness and tang, offsetting the mild heat from red pepper flakes. This is a tribute to the genius of home cooking, where simplicity meets ingenuity.
Cooking with Tradition
When Joanne Chang asked her mother for this recipe, it took some persuasion to get the full details. Her mother’s culinary secrets were revealed reluctantly, but the result is a dish that has become a family favorite—and now, a shared gift to home cooks everywhere.
The interplay of flavors in this recipe is a nod to the adaptability of traditional Chinese cuisine, where accessible ingredients like ketchup transform into something extraordinary.
Why This Dish Works
The genius of this recipe lies in its simplicity and balance. The shrimp, coated lightly in egg white and cornstarch, achieve a tender, velvety texture as they cook. Meanwhile, the sauce—a mix of ketchup, chicken broth, and a touch of sugar—caramelizes beautifully, creating a glossy coating that clings to each piece of shrimp.
The addition of garlic, ginger, and red pepper flakes provides depth, while fresh cilantro and scallions add a burst of brightness at the end. The result? A dish that is both comforting and vibrant, perfect for weeknights or special occasions.
Tips for Success
- Prep Ahead: This dish comes together quickly, so make sure all your ingredients are prepped and ready before you start cooking.
- Heat Management: Use medium-high heat to get a good sear on the shrimp without overcooking them.
- Balancing the Sauce: The ketchup-based sauce is forgiving. If you prefer a bit more sweetness or tang, adjust the sugar or add a splash of rice vinegar.
- Customize the Heat: The red pepper flakes add a gentle kick, but feel free to dial it up or down depending on your preference.
Pair It Like a Pro
What’s the perfect pairing for Mama Chang’s stir-fry? A chilled Spanish rosé complements the dish beautifully, with its fruity, floral notes offsetting the sweet-and-spicy sauce. The wine’s crisp acidity also refreshes the palate after every bite.
A Dish Worth Sharing
Mama Chang’s Stir-Fried Shrimp and Scallions isn’t just a recipe; it’s a story of family, heritage, and the magic of home cooking. Whether you’re new to stir-frying or a seasoned pro, this dish is a delightful way to bring a taste of tradition to your table.
Serve it over steamed rice or alongside simple sautéed greens for a complete meal. And don’t forget to share the story—it’s as delicious as the dish itself!
Ingredients:
Shrimp Toss:
1 1/2 pounds shrimp, jumbo (21/25 count), shelled and
deveined
3 cloves garlic, sliced
1 1″-piece fresh ginger, peeled and minced
1 1/2 teaspoon red pepper flakes
1 large egg white
1 teaspoon cornstarch
Ketchup Mixture:
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 teaspoon cornstarch
Stir Fry & Finish:
1/4 cup canola oil
3 each scallions, thinly sliced
1/2 cup cilantro, coarsely chopped
Instructions:
In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until wellcoated.
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.
Joanne Chang is an American chef and restaurant owner. She is the owner of Flour Bakery in Boston and Cambridge, Massachusetts and James Beard Foundation Award winner for Outstanding Baker, 2016. 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.”
WINE PAIRING SUGGESTION: This goes well with a Spanish rosé.