Shanghai Stir-Fried River Shrimp

Step 1

Pat the 1 lb shrimp dry with paper towels. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.

Step 2

Add the shrimp in a single layer and cook without stirring for 1 minute, then stir-fry until they turn pink and opaque, about 2-3 minutes total. Transfer to a plate.

Step 3

Add the remaining 1 tbsp oil to the hot wok. Add the 4 sliced scallions, 1 sliced bell pepper, and 1 julienned carrot. Stir-fry over high heat until the vegetables are crisp-tender, about 3-4 minutes.

Step 4

Add the 3 cups baby spinach and 1 cup frozen corn. Stir-fry until the spinach wilts and the corn is heated through, about 2 minutes.

Step 5

Return the shrimp to the wok. Add the 3 tbsp soy sauce and toss everything together until the sauce coats the shrimp and vegetables, about 1 minute. Serve hot.

Step 6

Optional: add a pinch of sugar or a splash of rice vinegar for extra flavor.