Stir-Fried Shrimp with Snow Peas and Ginger

By á-10847

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." — CCSWALLA

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.


Suggestions: You can; use toasted sesame oil. I think it gave the dish a rich, deep flavor. Veg oil can be 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. Thirdly; if you do not care for snow peas, I added onion, zucchini, mushrooms, onions and baby bok choy.

Ingredients

• Original recipe makes 4 servings
• 1 tablespoon salt
• 2 cups cold water
• 1 pound shrimp, peeled and deveined
• 1/3 cup chicken broth
• 2 teaspoons rice wine
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon sugar
• 1/8 teaspoon ground white pepper
• 1 tablespoon vegetable oil
• 2 tablespoons minced garlic
• 1 teaspoon minced fresh ginger root
• 2 teaspoons vegetable oil
• 6 ounces snow peas, strings removed
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt

Details

Preparation time 30mins

Preparation

Step 1

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.