A vibrant and flavorful shrimp stir-fry with a ginger and soy sauce base, perfect for a quick and satisfying meal.
Heat the wok over high heat and add a drizzle of vegetable oil.
Ensure the wok is hot before adding oil to prevent sticking.
Mix the cornflour with water in a small bowl until smooth.
Stir well to avoid lumps in the slurry.
Add the shrimp, garlic, ginger, and chili to the wok and stir-fry until the shrimp turn pink.
Stir constantly to cook the shrimp evenly.
Remove the shrimp mixture with a slotted spoon and set aside.
Keep the shrimp warm by covering them lightly.
Pour the soy sauce and the cornflour slurry into the wok and cook until the sauce thickens.
Stir continuously to prevent the sauce from clumping.
Add the spring onions and the cooked shrimp back into the wok and heat through.
Toss gently to coat the shrimp with the sauce.
Fold in the basil and oregano leaves, then serve the dish over steamed rice.
Serve immediately for the best flavor and texture.
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