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Asian Shrimp and Snap pea Stir-Fry


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  • 10 ml(2 tsp)canola oil
  • 1 Lg garlic,clove,minced
  • 10 ml fresh ginger root,grated
  • 1 small red onion,thiny sliced
  • 500 ml sugar snap peas
  • 500 g shrimp,frozen,large,thawed,drained,peeled and deveined
  • 250 ml chicken broth,divided(1/4+3/4)
  • 6 ml(1 1/2 tsp)cornstarch
  • 2 tbsp low-sodium soy sauce
  • 1/4 tsp crushed red pepper flakes,or to taste
  • 1/2 tsp unpasked brown sugar
  • 500 ml cooked brown rice.


Servings 4


Step 1

Heat oil in large nonstick skilet over medium-high heat.Add garlic,ginger,and onion,cook,stirring frequently,1 min.
Add sugar snap peas;cook until crisp-tender,stirring frequently,about 3 min.Add shrimp;cook until shrimp are
almost cooked through and turn pink,about 3 min.Meanwhile,in a small bowl,mix together 1/4 cup broth and
cornstarch,stir well to blend.Add remaining 3/4 cup broth and soy sauce.
Pour broth mixture into skillet,scraping up any browned bits with a spoon;stir in red pepper flakes and sugar.Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked,about 2 min.Seve
over rice.Yields about 1 cup shrimp-veg
mixture and 1/2 cup rice per serving.


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