Stir-Fried Shrimp With Snow Peas and Ginger
Updated Aug. 12, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon plus ¼ teaspoon salt
- 1pound large shrimp, peeled and deveined
- ⅓cup chicken broth
- 2teaspoons rice wine or dry sherry
- 1½teaspoons soy sauce
- 1½teaspoons cornstarch
- ¾teaspoon sugar
- ⅛teaspoon ground white pepper
- 1tablespoon plus 2 teaspoons vegetable oil
- 2tablespoons minced garlic
- 1teaspoon minced ginger
- 6ounces snow peas, strings removed, washed and dried
- 1scallion, chopped
Nutritional analysis per serving (4 servings)
192 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 25 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
- Step 2
In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
- Step 3
Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining ¼ teaspoon salt, and stir-fry 1 minute more.
- Step 4
Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.
Private Notes
Comments
Double everything except the shrimp and snow peas, and reverse the amts of ginger vs garlic. Add a bit of chinese chili sauce for heat (1 tsp) Don't skip the brief brining - doesn't add salt, adds a silky soft texture. Then it's Shrimp with Ginger, not simply garlicky shrimp. Used 1 lb very large shrimp for 2, over jasmine rice.
Great dish - next time I will use a little more ginger and a little less garlic as the garlic overpowered the ginger for my palate. A squeeze of fresh lime is also a nice addition.
For a dish called Shrimp with Snow Peas and Ginger, proportions of ginger to garlic are way off. Reverse them & then, using the 1 lb of shrimp for 2 servings, DOUBLE everything else, including sauce. Don't skip the brief brining - it does not add salt...it does add tenderness. Add a tsp Chinese chli sauce for heat. Use way more scallions(1/2 cup), sliced on a severe diagonal. Set up mise en place and it goes quickly. Serve over jasmine rice. You will pat yourself on the back.
Easy and delicately delicious. But I wouldn't follow the commenters' directions to double the sauce. I did, and it turned out soupy. Stick to the basic recipe. Add a little more salt, i.e., use regular, not kosher salt which I did. Not salty enough. The white pepper was enough for zing.
My wife and I liked this dish. I made it as is, with the change of less shrimp. 12 ounces instead. There is still a few bites left. My wife is a sauce person, so thought it a bit dry. I think doubling the sauce would make it gooey, so, once time will do it.
This was delicious. Used quick shrimp stock from shells instead of chicken stock. Also mixed the remaining 2 tsps of oil with the garlic and ginger BEFORE adding to the pan (trick from ATK).
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