Reviewed: May 26, 2012

This is my first time rating a recipe. (I know.... shame on me!!!) I make most of my stir - fried meals without a recipe since I have quite a collection in my head from trial & error over the years. I do not have one for shrimp with snow peas & ginger, so I went searching & I have to say that this was a wonderful recipe & easy to make. My husband & I are huge garlic & ginger I doubled the amount of garlic & ginger (I add extra garlic, ginger, & pepper to almost everything) This IMHO is an A+ recipe! :)

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Reviewer:

mskitty1976

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Charles Town, West Virginia, USA

Reviewed: Apr. 25, 2012

Pretty darn bland. And I'm not sure doubling the sauce would've done anything for this dish. Sesame oil didn't even bring the flavor. I was surprised. I had a mix of veggies from the produce section that had snow peas, broccoli, carrot shreds...I even added more carrots and some onion to get the right amount of veggies... The fact I love veggies was pretty much the only saving grace.

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Reviewer:

FNChef

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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Mar. 20, 2012

Very good

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Reviewer:

MIAHOGUE

Reviewed: Mar. 18, 2012

Great recipe, although I too agree that sauce should be doubled. Made a few changes based on my personal taste. I used green onions (the green part only) instead of chives, and used sherry instead of rice wine. I marinated the shrimp (used 1/2 lb for 2 people) in about a tsp of sherry before cooking. I put some of the garlic in the oil (get it VERY hot) before cooking the shrimp... the garlic and sherry give the shrimp a great flavor. I also used a bit more snow peas and about 4 -5 cut up stalks of bok choy. I served this with rice and a side of fresh mushrooms sauteed with minced garlic, oyster sauce and soy. Great meal!

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Reviewer:

Ellen

Reviewed: Jan. 25, 2012

I followed the recipe closely and thought the shrimp & peas came out tasty. They weren't mind blowing, but they did remind me a lot of what you'd get in a restaurant.

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Reviewer:

BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jan. 16, 2012

This was excellent, would have given it a 5 but modified it based on other reviewers. I thought the sauce was ample as written and didn't modify it. I ommitted the chives and used green onions, used the sherry and not the rice vinegar, used 1/2 cup cashews, 10 oz of baby sugar snaps instead of snow peas and added 1 tsp of sesame oil to the sauce. I will be making this again for sure and think I'll add some water chestnuts. I served a mixture of white/brown rice on the side.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Jan. 2, 2012

Followed the recipe exactly with two exceptions: only had low-sodium soy sauce on hand and used gin instead of rice wine. Served this on jasmine rice and topped the stir fry with a dash of sriracha. Really good.

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Reviewer:

catlover72

Reviewed: May 30, 2011

It was alright. A good way to use snow peas, so I might make it again. I'd probably add a little more ginger and soy sauce next time.

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Reviewer:

boaconrp

Reviewed: Apr. 8, 2011

This is a great, healthy, low cal dish and easy to make. Definately double the sauce because it is so good! I cut down the garlic to 2 tsp instead of 2 TBSP which seemed like too much even though we love garlic and I hit it with about 5 drops of tabasco sauce to add a little pop. Everyone in the family loved it. Will also try sauce on a veggie stir fry.

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Reviewer:

Mollyc

Reviewed: Mar. 15, 2011

This was just excellent, but I played around with this dish a little and had some fun. I used peanut oil rather than vegetable oil and green onions rather than chives (because I had them and because the chives in my garden haven't broken ground yet). I added a dribble of toasted sesame oil to the cornstarch mixture, the flavor of which is unique and incredible. Snow peas aren't my favorite, particularly JUST snow peas - so I added onion, zucchini, mushrooms, onions and baby bok choy. I served this over hot cooked rice and garnished it with chopped green onion. I wouldn't have cared for this with just the snow pea pods, but that's a subjective thing and not a criticism of the recipe. With the added vegetables, at least for Hubs and me, this was quite an enjoyable dinner.

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