Shrimp with Snow Peas
Sometimes the simplest of stir-fries are the most sublime like this recipe for Shrimp with Snow Peas. I love this recipe for Shrimp with Snow Peas so much because it reminds me of the simple and delicious stir-fries my late mother Leeann would make for us using the snow peas she’d grow in our garden. My parents were struggling immigrants when we were growing up so it was a real treat to have shrimp. On those rare occasions when she treated us, I remember biting into the succulent shrimp along with tender crisp bites of fresh, bright green snow peas (achieve through blanching; more on this in a second). I felt inspired to make this for dinner last night after I received a pack of Snow Peas recently at a Melissa’s Produce blogger event.
The reason veggies in Chinese stir-fries are always so tender crisp and not overcooked is because of blanching. Blanching basically involves bringing a pot to water to boil and boiling veggies for about one minute and then submerging them into an ice bath. This way, you simply add the the blanched veggies at the end when stir-frying and they don’t overcook and maintain a vibrant color. I use this method for broccoli, snow peas, carrots and green beans. Give it a try. Your family will thank you!
Ingredients
- 10 oz snow peas
- 10 oz shelled and deveined large-sized raw shrimp
- 1 tablespoon water
- 2 teaspoons all-purpose cornstarch, divided
- Dash of white pepper
- ¼ teaspoon dark sesame oil
- 1 tablespoon oyster sauce
- 2 tablespoons oil, divided
- 1 garlic clove, minced
- 1 small white onion, thinly sliced
- 4 tablespoons Basic Chicken Stock (page ) or store-bought
- 1/4 teaspoon salt
Instructions
- Remove strings from pea pods. Please pea pods in boiling water. Cover and cook 1 minute; drain. Immediately place into an ice bath; drain.
- In a medium bowl, toss the shrimp with 1 teaspoon all-purpose cornstarch, pepper and sesame oil. Cover and refrigerate for 30 minutes.
- In a small bowl, mix 1 tablespoon water, the remaining 1 tablespoon all-purpose cornstarch and the oyster sauce. Set aside.
- Heat ½ the oil in a wok or skillet over medium-high heat. Add the garlic and onion and stir-fry for 30 seconds. Add the shrimp and stir-fry for 2 minutes or until the shrimp turn pink.
- Add the chicken stock and heat to boiling. Cover and cook for 1 minute. Stir in the all-purpose cornstarch mixture and cook until thickened, about 1 minute. Add the remaining ¼ teaspoon salt and reserved snow peas and stir-fry for 1 minute. Serve immediately with hot steaming rice.
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