Stir-Fried Shrimp with Fox Nuts (Gorgon Fruit)
鸡头米炒虾仁(芡实) · jiangsu cuisine · Jiangsu
Fresh fox nuts (ji tou mi, the seeds of gorgon fruit) are a seasonal delicacy from southern China, prized for their springy, slightly sticky bite. They pair naturally with tender shrimp and sweet green peas in this light home-style stir-fry. Blanching the peas in salted water keeps their color vivid green.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
xia ren虾仁
9.17 oz
wan dou豌豆
7.05 oz
qian shi mi （ xian ）［ ji tou mi ］芡实米（鲜）［鸡头米］
3.53 oz
Scallion, ginger, and garlic葱、姜、蒜
as needed
0.04 cup
0.06 cup
as needed
seasoning sauce调料汁 :
as needed
0.11 oz
0.25 oz
0.21 oz
salt盐
to taste
0.06 cup
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Clean the green peas, mixed shrimp, and fresh fox nuts.
✅ Done when: All three ingredients are rinsed, trimmed, and free of shells, skins, or debris.
Once the water is boiling, add the fox nuts and cook for 1-2 minutes, then drain and remove.
✅ Done when: After 1-2 minutes in boiling water, the fox nuts are drained and set aside.
Add the green peas to the pot with a pinch of salt and a little oil, cook for 2 minutes, then drain and remove. (Note: the salt and oil keep the peas bright green.)
✅ Done when: After 2 minutes, the peas are still vivid green and are drained and set aside.
First make the sauce: 1 teaspoon cornstarch, 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, a pinch of salt, and 1 small soup spoon of water. Stir until well combined.
✅ Done when: The sauce is smooth and uniform, with the starch fully dissolved.
With oil in the wok, saute the scallion, ginger, and garlic, then add the shrimp and stir-fry quickly over high heat until just cooked through.
✅ Done when: The shrimp turn opaque and pink with curled edges, no longer translucent.
Add 2 teaspoons of cooking wine, drizzling it around the edge of the wok, and stir-fry over high heat until fragrant.
✅ Done when: A toasty, aromatic sizzle rises from the wok as the wine evaporates.
Return the blanched green peas and fox nuts to the wok and toss everything together over high heat.
✅ Done when: The peas and fox nuts are heated through and evenly distributed with the shrimp.
Pour the sauce evenly into the wok and stir-fry for 30 seconds, then serve.
✅ Done when: The sauce has thickened into a light glaze that evenly coats every piece, after about 30 seconds.
- 9
Step 9
Plate the finished stir-fry.
✅ Done when: The dish is transferred from the wok to a serving plate, glossy and intact.
- 10
Step 10
It is very satisfying to eat this dish scooped up with a spoon.
✅ Done when: The dish is served and ready to eat by the spoonful.