Garlic Sauce Shrimp Recipe

Name: Garlic Sauce Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can water chestnut, drained,and sliced; 1 can bamboo shoot, drained; 1 -2 tablespoon fresh lemon juice; 1 lb shrimp, peeled and deveined (about 1-1/4 lb before cleaning); peanuts or canola oil (for frying); 34 lb chopped pork (not pork sausage, buy a couple boneless pork chops, trim off excess fat, and finely chop the meat); salt, freshly ground black pepper,granulated garlic,onion powder,and seasoned salt to taste; 2 cups coarsely chopped vegetables, of your choice (bell peppers, onions, baby corn, snow peas, Napa cabbage, bean sprouts, whatever); 2 tablespoons black bean garlic sauce; 2 tablespoons oyster sauce; ½ cup chicken broth; 2 tablespoons white wine; 2 tablespoons cornstarch, dissolved in; 4 tablespoons chicken broth; 2 teaspoons toasted oriental sesame oil; ½ cup sliced green onion (to garnish); light soy sauce (optional); hot chili paste or hot chili oil (optional); hot cooked rice, as accompaniment

Servings: persons

1 can water chestnut, drained,and sliced
1 can bamboo shoot, drained
1 -2 tablespoon fresh lemon juice
1 lb shrimp, peeled and deveined (about 1-1/4 lb before cleaning)
peanuts or canola oil (for frying)
34 lb chopped pork (not pork sausage, buy a couple boneless pork chops, trim off excess fat, and finely chop the meat)
salt, freshly ground black pepper,granulated garlic,onion powder,and seasoned salt to taste
2 cups coarsely chopped vegetables, of your choice (bell peppers, onions, baby corn, snow peas, Napa cabbage, bean sprouts, whatever)
2 tablespoons black bean garlic sauce
2 tablespoons oyster sauce
½ cup chicken broth
2 tablespoons white wine
2 tablespoons cornstarch, dissolved in
4 tablespoons chicken broth
2 teaspoons toasted oriental sesame oil
½ cup sliced green onion (to garnish)
light soy sauce (optional)
hot chili paste or hot chili oil (optional)
hot cooked rice, as accompaniment

1
Before starting this whole thing, fill a saucepan big enough to easily hold your canned veggies about half full of water.
2
Add 1-2 Tbsp lemon juice, and bring to a full rolling boil over high heat.
3
Drop in the canned vegetables, bring water back to a boil, dump into a colander, and rinse under cold water to cool.
4
Refrigerate until ready to use.
5
This should remove most of the tinny taste that canned vegetable often have.
6
If desired, do the same thing even if you have access to fresh veggies just to blanch them.
7
Heat wok or large skillet.
8
Add 1 Tbsp peanut oil, and break up pork into the pan.
9
Season generously to taste with salt, pepper, garlic, onion powder, and seasoned salt.
10
If you aren't generous, the final dish will be bland, bland, bland!
11
Add shrimp, and stir fry for 1 minute, until shrimp have started to turn pink and have begun to lose their translucency.
12
Add fresh veggies of choice, and stir fry for 1 more minute.
13
Add black bean sauce, oyster sauce, chicken broth, and wine.
14
Stir and toss well to distributed sauces evenly.
15
Thicken with cornstarch mixture.
16
Stir in sesame oil and sliced green onions.
17
Cover, if your wok has a cover, turn heat down to low, and allow to set for 1 minute.
18
Taste, and add optional items as desired.
19
Add optional items as desired.
20
Serve with hot steamed rice.

9598

kcal

Calories

544

Fat

Carbs

1083

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 can water chestnut, drained,and sliced, 1 can bamboo shoot, drained, 1 -2 tablespoon fresh lemon juice, 1 lb shrimp, peeled and deveined (about 1-1/4 lb before cleaning), and more.

Yes, Garlic Sauce Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Sauce Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions