In season当季Chinese中式
Garlic Shrimp Stir-Fry蒜蓉虾仁
A 4-serving recipe with a 25-minute beginner workflow, exact seasoning and visible checkpoints.虾仁配蒜、葱和酱油快炒，薄芡裹住虾身，熟透就及时出锅。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Peel and devein 1 lb / 450 g shrimp, pat very dry and toss with ½ tsp fine salt and 1 tsp cornstarch; rest 10 minutes. Mince 8 garlic cloves; slice 2 scallions. Measure 2 tbsp neutral oil, 1 tsp soy sauce and 2 tbsp water.1磅（450克）虾去壳去虾线，彻底擦干，拌½小匙细盐和1小匙淀粉，静置10分钟。8瓣蒜切末；2根葱切葱花。量2大匙中性油、1小匙酱油、2大匙水。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Shrimp虾1 lb磅
- Garlic大蒜8 cloves瓣
- Cornstarch玉米淀粉1 tsp小勺
- Scallions葱2
- Soy sauce酱油1 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）2 tbsp大勺
- Cooked white rice熟白米饭4 cups杯
- Fine salt细盐0.5 tsp小勺
Method做法
Pour 1½ tbsp oil into a 30-cm skillet. Add the shrimp in a single layer and sear for 1 minute per side, then move them to a plate.
30厘米锅里倒1½大匙油，把虾仁单层铺进去，每面煎1分钟，煎好先盛到盘子里。
The shrimp are pink outside but still a little gray in the very center.虾外面变粉，中心仍略灰。
Common mistake & quick fix容易错在哪，怎么补救
They finish cooking in step 3; do not cook longer here.第3步还会继续熟，这里别多煎。
Add the remaining ½ tbsp oil and the garlic and stir.
倒进剩下的½大匙油和蒜末，翻炒。
The garlic smells fragrant and is pale gold at most.蒜出香味，最多浅金色。
Common mistake & quick fix容易错在哪，怎么补救
Brown garlic tastes bitter: take the pan off heat, wipe it and restart with fresh garlic.蒜变褐会苦：离火擦锅，换新蒜重来。
Return the shrimp to the skillet with the soy sauce and water, and toss to coat.
把虾倒回锅里，加酱油和水，翻匀裹上汁。
The shrimp are pink and opaque all the way through and curled into a loose C.虾全部变粉、不透明，卷成松C形。
Common mistake & quick fix容易错在哪，怎么补救
Cut the thickest one open; if any gray translucent center remains, cook 1 more minute. Tight O shape means overcooked.切开最粗的一只，中心仍灰透明就再煮1分钟；卷成O形是煮过头。
Turn off the heat, scatter the scallions over the top, and serve with rice.
关火，撒上葱花，配米饭上桌。
The shrimp are glossy and coated in garlic.虾油亮裹满蒜蓉。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cornstarch玉米淀粉Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
30-cm skillet, spatula, plate30厘米锅、锅铲、盘
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。