First in our series of Chef's Favorite Recipes

Chef Troy Chandler's Hong Kong Stir Fry Shrimp and Vegetables

steam vegetables Steaming vegetables Saute shrimp Chinese style sauce Combine The presentationHong Kong Shrimp Stir Fry

Before starting, prepare what you want to serve this dish on: cook rice noodles or sticky rice.

Vegetables chop into bite sized pieces and arrange in steamer. Fill bottom with 2" of water and gently steam for about 10 minutes. Do not over cook! Test with a fork.

Lift steamer and lid off and park on a plate or cutting board to keep warm. Or use an additional ManPan.

This is the secret to keeping the vegetables crisp and light, rather than stir frying them and soaking up oil.

Shrimp Empty Stir Fry Pan, dry and return to medium heat, about 4 on a 1-10 scale. Add oil, swirling to coat, then garlic and ginger. Cook for 1 minute constantly stirring, then add shrimp and saute with frequent stirring until pink, about 3 minutes. Remove from pan onto covered dish or plate to hold.

Sauce In the same pan, add the chili paste, oyster sauce, sugar and soy sauce and heat stirring constantly for about 1-2 minutes with the heat a little higher (6). Add the vegetables and shrimp and stir fry for about 1 minute, stirring constantly until mixed and hot. Finish with a little toasted sesame oil, stir in for 15 seconds.

Serve Take pan off the heat and serve immediately over cooked rice noodles or rice.

The arrangement of the vegetables and placement of the shrimp is an important part of this dish. Finish each dish with a sprig of fresh cilanto and sprinkle of black sesame seeds.

Chop sticks and fortune cookies are perfect finishing touch.

Ingredients for 2

  • Vegetable medley of broccoli, mushrooms, sweet onion, red bell pepper, sugar snap peas and carrot
  • 1 tblsp Canola oil
  • 1 tblsp each chopped, crushed fresh garlic & ginger
  • 6-8 Large Shrimp or Prawns, uncooked, peeled and deveined
  • 1 tsp Sambal Chili Paste
  • 1 tblsp Oyster Sauce
  • 2 tsp sugar
  • 1/4 cup low sodium soy sauce
  • 1 tblesp Toasted Sesame Oil
  • Black sesame seeds and cilantro leaves for garnish
  • Serve over puffed or cooked rice noodles or rice

Stir Fry Wok and SteamerSpecial order information here for the Stir Fry Wok and Steamer.

Notice how Troy is using a metal spatula with this pan? ManPans encourages the use of metal won't hurt the coating or the pan!


The puffed noodles that Troy has used in the photographs are made by heating a couple inches of Canola oil in a deep pan to hot. Using uncooked rice noodles, test the oil with a small piece of noodle so that it instantly puffs up. Working in small batches, carefully drop noodles into the hot oil and Bam!... they will instantly puff up. Remove with slotted spatula to drain and use in bowls as shown.