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Stir-Fried Shrimp with Snow Peas and Ginger

SUBMITTED BY: CCSWALLA PHOTO BY: Island Girl

"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."

Stir-Fried Shrimp with Snow Peas and Ginger Recipe

RECIPE RATING:

Read Reviews (33)

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Riesling
	Dirty Martini
	Cherry Limeade I

DIRECTIONS

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
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.
Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

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REVIEWS

Reviewed on jan. 13, 2006 by CHARIANDER

This had a great mild flavor - I added a bit more ginger and garlic as well as adding a few... MORE

Reviewed on feb. 22, 2006 by Kristin

This was so good. I also doubled the sauce, which was defiantly the way to go if you are... MORE

Reviewed on may 12, 2006 by WMAQ

whenever stir-frying always heat wok/skillet until water drops skitter over it and THEN add... MORE

Reviewed on aug. 5, 2008 by krista v.

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.

krista v.
aug. 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!

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8 users found this review helpful

MMMMM! I have tried to make Chinese recipes before and I could never get the sauce right. I... MORE

Reviewed on jan. 15, 2006 by Nick W

Very tasty! Great sauce! We used pre-cooked frozen jumbo shrimp which we just thawed and... MORE

Reviewed on dec. 12, 2006 by Katheryn

The flavor was out of this world! I used sesame oil for the shrimp by themselves and had to... MORE

Reviewed on mar. 25, 2006 by southernbelle

Very good - much better than take-out! Thanks for an awesome weeknight meal! MORE

Reviewed on mar. 14, 2006 by Island Girl

Great served with brown rice! Nice and healthy dinner! Thanks for sharing! MORE

Reviewed on feb. 28, 2007 by Elizabeth P

Super easy and most of the ingredients are on hand. I doubled the sauce (a must in my... MORE

Reviewed on sep. 25, 2006 by KARA72

Not bad tasting sauce. It probably needs a bit more ginger or garlic. MORE

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