Gingered Stir Fry Shrimps with Snow Peas
- 10 mins total
- 5 mins prep
- 5 mins cook
- serves 4
IntroductionSkip To The Recipe
Gingered stir fry shrimps with snow peas.
Last night recipe was a first for us and something new. As you all know by now, I have an extensive collection of cookbooks. Yesterday I just wanted to follow a recipe. Shrimps was the request of the day for dinner, and I happen to have some already at the house.
Stir fry is not something that we do often, eating sweet snow peas, that was a first.
We choose a recipe from Food and Wine that required Chinese chili-garlic sauce. Unfortunately I had none on hand and I was not going to purchase a huge jar, the only size available at the store, and let it expire in the refrigerator. Also, my son, who is not too fond of hot spicy food, I had therefore I replaced it with smashed garlic with salt.
A simple bowl of steamed rice was just perfect.
The recipe also mentioned to use a non stick pan, however I do not own one. The result was the same as described on the book. Just had to pay a little closer attention to it. This recipe cooks what seems like so fast, therefore I had no choice but to stay on it.
Nutrition Facts
Gingered Stir Fry Shrimps with Snow Peas
Amount Per Serving
Calories 240
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 5g
25%
Cholesterol 285mg
95%
Sodium 1389mg
58%
Potassium 314mg
9%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 3g
Protein 27g
54%
Vitamin A
9.9%
Vitamin C
35.8%
Calcium
18.6%
Iron
20.1%
* Percent Daily Values are based on a 2000 calorie diet.
Gingered Stir Fry Shrimps with Snow Peas
- 10 mins total
- 5 mins prep
- 5 mins cook
- serves 4
Ingredients
-
1/2 cup sodium free chicken stock
-
2 tablespoons soy sauce
-
2 smashed with salt garlic cloves
-
1 teaspoon corn starch
-
2 tablespoons vegetable oil
-
1/2 cup cut into matchsticks ginger
-
1/2 pound sweet snow peas
-
1 pound devained and tail removed shrimps
-
2 thinly sliced scallions
Instructions
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In a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch.
-
In a large skillet heat the vegetable oil until hot. Add the ginger matchstick and stir fry over moderately until they are softened, about 1 minute.
-
Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes.
-
Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds.
-
Whisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more.
-
* Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce.
-
* Shrimps from Pete at Personal Gourmet Foods.
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