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5 from 1 vote

Shrimp and Wild Rice Stem (茭白) Stir Fry

Shrimp and Wild Rice Stem Stir Fry is a crispy and light wild rice stem (茭白) and shrimp tossed in a light and fragrant ginger sauce.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Mains
Cuisine: Chinese
Servings: 4
Calories: 110kcal
Author: HWC Magazine


  • 24 shrimp
    large (shells removed and deveined)
  • 1 teaspoon sesame oil
  • 1 teaspoon salt (½ teaspoon to marinade and ½ teaspoon to end of dish)
  • 1 egg whites
  • 1 teaspoon cornstarch
  • 1 tablespoon canola oil or oil of choice
  • 1 inch ginger fresh peeled and grated
  • 2 cloves garlic peeled and minced
  • 2 tablespoon rice wine
    shao xing (or can exchange with cooking sherry)
  • 2 stems water bamboo (wild rice stem 茭白)
    peeled and diced (can sub out with canned bamboo shoots or water chestnuts)
  • ½ cup peas
  • white pepper
    to taste
  • 2 cups rice - 2 cups cooked (white or brown whatever you prefer) - optional or cauliflower rice to keep it low carb.


  • Cook your rice according to directions.
  • In the mean time, marinade your shrimp with sesame oil, ½ teaspoon salt, egg white, and cornstarch. Put in refrigerator to marinade for 15-30 minutes.
  • Add 1 tablespoon of oil into the wok (frying pan) and add ginger and garlic and saute until aromatic. Next add the shrimp and saute the shrimp quickly for about 1 minute. Add 2 tablespoons of rice wine and mix with shrimp on medium heat for just another minute to get rid of the alcohol taste and when the shrimp are pink, remove from wok.
  • Add another tablespoon of oil into the wok add your peeled and sliced water bamboo (water rice stem). Make sure you remove the outer tough green husk and then peel and slice.  Don't slice too far in advance as they may brown. Stirfry for a couple of minutes, then put in your frozen peas and stir. Add your shrimp back to the wok season with salt and white pepper as desired.
  • Enjoy shrimp and wild rice stem hot from the wok with a side of rice or cauliflower rice.


You can substitute Wild Rice out with canned bamboo shoots or water chestnuts.
In addition, feel free to add any vegetables you like to this recipe. We just happened to have peas on hand . 


Serving: 1g | Calories: 110kcal | Carbohydrates: 4g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 875mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 1mg