Stir-Fried Shrimp with Snow Peas and Ginger

Stir-Fried Shrimp with Snow Peas and Ginger

CCSWALLA

"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."
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Ingredients

30 m servings 207 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 2172 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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Reviews

Read all reviews 78
  1. 106 Ratings

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Most helpful positive review

This had a great mild flavor - 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...

Most helpful critical review

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

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This had a great mild flavor - 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...

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...

This was so good. I also doubled the sauce, which was defiantly the way to go if you are serving it over some rice. I also doubled the garlic and ginger because I love both of those flavors. T...

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 be...

whenever stir-frying always heat wok/skillet until water drops skitter over it and THEN add the oil! excellent recipe, i love snow peas!

Very tasty! Great sauce! We used pre-cooked frozen jumbo shrimp which we just thawed and added towards the end of stir frying the veggies. Also added some orange bell pepper to the mix.

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

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

Super easy and most of the ingredients are on hand. I doubled the sauce (a must in my opinion) and used dry sherry in place of rice wine. Also, since I didn't have fresh ginger on hand, I just...

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