Tomato Shrimp Stir Fry (番茄炒虾仁)

Tomato shrimp stir fry is a classic homestyle Chinese dish that requires minimal effort and delivers the freshest taste.

Tomato Shrimp Stir Fry Recipe (番茄炒虾仁) - A classic homestyle Chinese dish that requires 15 minutes to get ready and guarantees the freshest results.

Since moving to the US, I’m constantly hearing the debate around how to eat healthier food while maintaining a busy lifestyle. I hear new moms talk about how to get a fresh dinner on the table without spending too much time in the kitchen. I never dug very deep into this question while living with my parents. My mom had been cooking our lunch and dinner every single day, throughout her life.

Back in Beijing, I used to spend a lot of time in the kitchen, preparing complicated meals, but only on the weekend. I love the challenge of a new recipe, and I enjoy playing with ingredients. And I am picky about food. Sometimes I was very rigorous about the process, because I knew the extra steps would make the food tastier.

My mom used to warn me, “You really need to master a few simple dishes, so you can deal with everyday cooking.” I never listened.

Tomato Shrimp Stir Fry Recipe (番茄炒虾仁) - A classic homestyle Chinese dish that requires 15 minutes to get ready and guarantees the freshest results.

When I started my new life in Austin, I realized my mom was right after all. Ah, I hate the feeling when someone looks into my eyes with a smiling look of “I told ya so!”

Now I cook lunch and dinner for me and my husband every day (mostly!). And I’m also starting a new business in a new country with zero network and a tight budget. I’m finally getting to understand the feeling of, “I really don’t have the time and energy to cook”.

Tomato Shrimp Stir Fry Recipe (番茄炒虾仁) - A classic homestyle Chinese dish that requires 15 minutes to get ready and guarantees the freshest results.

OK, now you might feel weird hearing this from a food blogger. But you know what? 80% of my work requires sitting in front of a computer to deal with paperwork. Only 20% of my time involves with food, and even then, I spent more time shooting pictures than actually cooking.

Everything in my new life led me in the direction of simplifying my cooking process. And I just realized that shortening the cooking time does not necessarily mean creating less tasty food. Quite the opposite. I found it absolutely possible to create super delicious and fresh food with the minimum amount of time in the kitchen.

For example, the tomato shrimp stir fry I’m going to share with you today.

Tomato Shrimp Stir Fry Recipe (番茄炒虾仁) - A classic homestyle Chinese dish that requires 15 minutes to get ready and guarantees the freshest results.

This is a classic Chinese homestyle (家常菜, jia chang cai) dish that every kid enjoys. It’s simple, fresh, and bold in flavor. When you get a spoonful of juicy shrimp with tomato sauce and freshly steamed rice, your happiness will be several times what it would be if you were dining in a restaurant.

Tomato Shrimp Stir Fry Recipe (番茄炒虾仁) - A classic homestyle Chinese dish that requires 15 minutes to get ready and guarantees the freshest results.

To create this dish, what we usually do is dice fresh tomatoes and cook them into a sauce with water and tomato paste. Then we use the sauce to cook a stir fry.

Since I discovered Muir Glen diced tomatoes, I found it makes prepping and cooking much faster. It also yields a more delicious flavor. The reason I love to use diced canned tomatoes is that it has a good amount of tomato juice to create a sauce, yet it still has the small bits of tomato that add texture to the dish.

Tomato Shrimp Stir Fry Recipe (番茄炒虾仁) - A classic homestyle Chinese dish that requires 15 minutes to get ready and guarantees the freshest results.

Here we add some freshly chopped ginger, rice vinegar, rice wine, and honey to the diced tomato, to make a sweet, savory sauce that is irresistible. It is OK if you use frozen ingredients, such as frozen ginger paste, snow peas, and green peas. The dish will still turn out refreshing and tasty. And of course, it will still be well balanced in nutrition and you’ll get your daily veggie consumption covered.

You see, cooking a healthy dish from scratch is not difficult at all, as long as you use the right recipe 😉

Tomato Shrimp Stir Fry Recipe (番茄炒虾仁) - A classic homestyle Chinese dish that requires 15 minutes to get ready and guarantees the freshest results.

I’m partnering with Muir Glen Organic to share this recipe with you. All opinions/endorsements are my own. Thanks for your support!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!

Tomato Shrimp Stir Fry (番茄炒虾仁)
 
Prep time
Cook time
Total time
 
If you serve this dish with steamed rice and a bowl of soup, it will be enough for four people. Or it will yield two big servings as main, with a small portion of bread or grains (noodles, quinoa etc. It goes well with everything).
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 2 to 4
Ingredients
  • 1 pound shrimp, peeled and deveined (*see footnote 1)
  • 2 teaspoons minced ginger
  • 2 tablespoons Japanese sake (or Shaoxing wine) (*see footnote 2)
  • 1 tablespoon potato starch (or cornstarch)
  • 1/2 teaspoon salt
  • 1 (6oz./170g) can Muir Glen diced tomatoes
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon oil
  • 1/2 onion, chopped
  • 1 cup fresh or frozen snow peas (*see footnote 3)
  • 1 cup fresh or frozen green peas
Instructions
  1. Combine shrimp, 1 teaspoon minced ginger, 1 tablespoon Japanese sake and the potato starch in a small bowl. Mix well and let marinate for 5 minutes.
  2. Add diced tomato, rice vinegar, the remaining 1 tablespoon of Japanese sake, honey, and the remaining 1/4 teaspoon salt in a bowl. Mix well.
  3. Heat oil in a large skillet over medium high heat until hot. Add onion. Cook and stir until slightly browned. Add the remaining 1 teaspoon ginger. Stir a few times. Move all the ingredients to one side of the pan with a spatula.
    Tomato Shrimp Stir Fry Cooking Process
  4. Add shrimp, with all the marinade, onto the empty side of the pan. Immediately spread, so the shrimp cover the pan evenly. Let cook without stirring for 30 seconds to 1 minute, until the bottom is slightly browned. Stir to combine everything, until the surface of the shrimp is cooked.
    Tomato Shrimp Stir Fry Cooking Process Tomato Shrimp Stir Fry Cooking Process
  5. Add the tomato sauce mixture. Stir to mix well.
    Tomato Shrimp Stir Fry Cooking Process
  6. Add snow peas and green peas. Continue cooking and stirring until the snow peas start to turn tender, and the shrimp are cooked through. Carefully taste the sauce and adjust seasoning if necessary. Transfer everything to a plate.
    Tomato Shrimp Stir Fry Cooking Process Tomato Shrimp Stir Fry Cooking Process
  7. Serve warm over steamed rice.
Notes
1. If you’re using frozen shrimp, thaw them thoroughly before cooking.

2. Any type of rice wine will add a nice umami to the dish. You can skip this ingredient for a non-alcoholic dish.

3. You don’t need to thaw the snow peas or green peas before cooking.

The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.

Tomato Shrimp Stir Fry Nutrition Facts

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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3 thoughts on “Tomato Shrimp Stir Fry (番茄炒虾仁)

  1. Helen @ Scrummy Lane

    I’m exactly like you describe, Maggie! We lived with my husband’s mum for a while and although I did cook, I shared it with her and so I felt like I had a lot more time.

    Now, I’m so busy that sometimes I just don’t feel like cooking – and I only manage one blog post a week (would love to manage more!).

    Congratulations on learning how to cook simple things… lol! We’re total opposites – I really don’t like making meals that use a lot of ingredients and take a lot of time!

    I love all your recipes, though, you know that – but I’m so impressed with this recipe! Just so easy, delicious. colourful… and perfect for a quick mid-week meal!

    Reply
    1. Maggie Post author

      Nowadays we cook super simply dishes for weekday dinners. But my husband and I both like trying out new recipes, and we don’t really mind it’s super long. Of course, we only do this type of food on the weekend.
      I’m in the same boat. Now I’m doing two posts per week and I’m still struggling, while I do not have a day job like you! It’s crazy. At some point, the time I spend on each post got so much longer than the beginning.
      Hanging in there Helen! You’re doing amazing works and I cannot imagine how I manage it if I have a full time job.
      You’re so sweet. I’m glad to hear you like this dish 🙂

      Reply
  2. Kevin | Keviniscooking

    This look so succulent and tender! Lovely photos and recipe Maggie. I have never heard of this dish and I love your mom’s warning. It’s so true, at least it was for me, but then I got hooked on cooking!

    Reply