Go Back

Author: Roseanne Carrara, The Lunchbox Season


  • 1 lb peeled deveined raw shrimp


  • tbs soy sauce
  • tsp rice vinegar
  • 1 tsp water or orange juice
  • 1 tsp corn starch

The Rest

  • vegetable oil
  • 6-8 dried red chiles sliced, seeds removed
  • 1 tbs soy sauce
  • 1 tbs wine or dark gluten-based chinese vinegar
  • 1 tbs brown sugar
  • 2 tsp sesame oil
  • 1-2 tsp cornstarch
  • 1 bunch green onions white parts sliced thin & separated from slightly thicker-sliced greens
  • 2 garlic cloves finely diced
  • 1 .2- in slice of ginger minced (optional)
  • 1/2 can thin-sliced waterchestnuts leftover from the potstickers optional
  • 1/2-1 cup chopped peanuts preferably roasted (or honey roasted) and/or toasted coconut


  • Combine Marinade ingredients in a ziplock-style bag or bowl.
  • Marinate shrimp for 30 minutes.
  • Add 1-2 tbs oil to pan.
  • As oil heats just slightly, mix soy, vinegar, sesame oil, sugar, and starch in a small bowl and set aside.
  • Cook chiles for 1 minute.
  • Add marinated shrimp and cook 1 minute.
  • Add white onion slices, garlic, ginger, cook 1 minute.
  • Optional: Add sliced waterchestnuts, cook 1 minute.
  • Add small bowl of soy, vinegar etc to pan and cook until thick, 2-6 minutes.
  • Warm the nuts and/or coconut for a minute or so in a separate pan if so desired.
  • Plate the stir fry and garnish with green onions, peanuts and/or coconut.