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Lake Tung Ting Shrimp
4.7 from 20 votes

Lake Tung Ting Shrimp

With this Takeout Style, Tung Ting Shrimp stir fry, you can have a healthy dinner on the table in no time. And it is easier than you think to make your favorite takeout at home! This stir fry has so many beautiful veggies in it, plus the juicy shrimp and a delicious Chinese savory sauce adds that authentic takeout taste. It is easy to make at home and tastes better than takeout. Add some steamed rice for a healthy weeknight meal.

Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings: 4
Calories: 247 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the shrimp
  • 1 lb Shrimp see note 1, raw
  • 2 teaspoon Chinese cooking wine - see note 2
  • ¼ teaspoon salt
  • 1 egg white
For the stir fry
  • 1 cup broccoli florets
  • ½ cup carrot rounds
  • ½ cup snow peas
  • 6 baby corn see note 3, cut in half
  • ½ cup water
  • 2 tablespoon neutral cooking oil generic cooking oil
  • 2 cloves garlic thinly sliced
  • 1 inch ginger minced/grated
  • ¼ cup water chestnut see note 4
  • 1 cup mushrooms see note 5, or straw mushrooms, sliced
For the sauce
  • 1 cup stock see note 6, cold
  • 1 ½ tablespoon cornstarch or cornflour
  • 3 tablespoon Chinese cooking wine - see note 2
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • pinch white pepper

Instructions

Start by marinating the shrimp.
    Cup of Yum
  1. Whisk the egg white, cooking wine, and salt together until the egg white begins to foam lightly. Add the shrimp and let marinate at least 20 minutes.1lb/450 raw shrimp2 teaspoons Chinese cooking wine¼ teaspoon salt1 egg white
Make sauce.
  1. Combine all the sauce ingredients in a large measuring cup/jug and stir well to dissolve cornstarch. Set aside.1 cup cold stock1 ½ tablespoons cornstarch/cornflour3 tablespoons Chinese cooking wine1 teaspoon sesame oil1 teaspoon oyster saucepinch white pepper
Cook the hard veg
  1. Place a wok or large nonstick skillet over medium-high heat, and add in the broccoli florets, sliced carrot, snow peas, baby corn, and a ½ cup of boiling water.1 cup broccoli florets½ cup carrot rounds½ cup snow peas6 baby corn - cut in half½ cup water
  2. Cover the skillet and allow the veg to steam for a minute or until the water has evaporated. Transfer all the veg to a plate for later.
To make the stir fry.
  1. Place the skillet/wok back over high heat and heat for at least 1 minute. Add in the oil and once it is shimmering, add the hard veg.2 tablespoons oilcooked veg
  2. Cook without touching for 1 minute, then stir in the garlic and ginger.2 thinly sliced garlic cloves1 inch minced ginger
  3. Carefully remove the shrimp from the egg mixture and add them to the skillet. Keep the egg for later.
  4. Cook for further 2 minutes.
  5. Add the water chestnuts and mushrooms and stir to combine.¼ cup water chestnuts1 cup sliced mushrooms/straw mushrooms
  6. Give the sauce a good stir, add it to the pan, and gently drizzle in the reserved egg.
  7. Bring to a simmer and cook for 1-2 minutes to allow the sauce to thicken.
  8. Serve immediately.

Notes

  • You can use fresh or frozen *ensure they are defrosted) shrimp in this recipe. Size wise go for 20-25 count and 26-30 count.
  • Chinese cooking wine shouldn't be mistaken for rice wine vinegar!!! It is also called Shaohsing Rice Cooking Wine, Shaoxing wine, or Shaoxing Cooking Wine. You can find this in most grocery stores in the Asian section; if you can't find Chinese Cooking Wine, sub in dry sherry or sake.
  • You can usually buy fresh baby corn at the grocery store, but the canned version works well here too. You find them in the canned veg section or the Asian section of the grocery store.
  • Water chestnuts come in a can and can be found in the Asian section of the grocery store. If you can't find them, then leave them out.
  • Asian Straw Mushrooms are authentic in this recipe; you can find them in cans in larger grocery stores. I find the texture quite unappealing, so I use sliced baby bellas/chestnut mushrooms. Feel free to use whichever you prefer or can find.
  • You can use chicken or vegetable stock for this recipe. Ensure that it is cold, so you don't get lumps when adding the cornstarch/cornflour.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 18g (6%) Protein 19g (38%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 143mg (48%) Sodium 700mg (29%) Potassium 450mg (10%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 3329IU (67%) Vitamin C 31mg (34%) Calcium 90mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 18g 6%
Protein 19g 38%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 700mg 29%
Potassium 450mg 10%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 3329IU 67%
Vitamin C 31mg 34%
Calcium 90mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.