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Stir-Fried Shrimp with Snow Peas and Ginger

Stir-Fried Shrimp with Snow Peas and Ginger

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The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 2172 mg
  • 87%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
  2. In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
  4. Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
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Reviews

CHARIANDER
75
1/13/2006

This had a great mild flavor - I added a bit more ginger and garlic as well as adding a few water chestnuts and bamboo with the peas. My only comment would be that it only makes enough sauce to barely season the shrimp and veggies - if you like it really saucy or want to put it over rice, double the sauce.

krista v.
54
8/5/2008

MMMMM! I have tried to make Chinese recipes before and I could never get the sauce right. I think the trick was the instruction in this recipe to mix the liquid with the cornstarch before adding to the pan. Beautiful! I love veggies so I added carrots cut into match sticks, bamboo shoots, mushrooms and red bell peppers. I didn't have any chives so I used a chopped scallion which I prefer anyway! The sauce was great..increased the soy sauce, then I had to use rice vinegar in place of the rice wine and added crushed red pepper flakes since I like spicy food. The key to this recipe coming out great was twofold. First, I used toasted sesame oil and I think it gave the dish a rich, deep flavor. Veg oil would have been too bland. The second is to cook it very quickly and keep it moving..even if the sauce looks a little too thin, by the time you turn off the stove and pull out a plate it's good to go. Do not overcook because you'll end up with rubbery shrimp, limp veggies and overly thick sauce. The cooking times seem so short but they are spot on! I cannot wait to try this recipe with chicken and other chinese veggies like bok choy and water chesnuts. This is now my go-to recipe for a delicious Chinese feast. Forget take-out!

Kristin
41
2/22/2006

This was so good. I also doubled the sauce, which was defiantly the way to go if you are serving it over some rice. I also doubled the garlic and ginger because I love both of those flavors. This was an awesome recipe. Thanks.