Gingered stir fry shrimps with snow peas.
Stir fry is not something that we prepare often at the house. Therefore we looked forward to a fun dinner of gingered stir fry shrimps with snow peas. One first too, eating sweet snow peas at home. We love them when we eat at Asian restaurants. Hence, the thought of having them home was well received from my crew.
Once you start cooking, you will realize that is a very fast cooking recipe that requires you to have all your ingredients ready to go at once. As per the instruction below, it will only take 10 minutes to have this delicious vegetarian, low carb recipe on your plate.
Goes well with
If you like a bit of heat, add a couple of shakes of chili oil or chili pepper flakes. That would be a great addition to this recipe by bringing in a bit of heat.
Steamed white rice is the perfect partner to this dish. Start the rice early and keep it warm.
Wok or not?
As you can see here I used my skillet to prepare this fantastic dish. Keep the heat to high and watch it as your life on dependent on it. It will burn very fast under your watchful eye. If you have a nonstick, it will be perfect too.
However, I use my wok with most of my stir fry cooking. More fun, and when the shrimps are cooked you can push them up the walls of the wok to keep warm and give the snap peas the last minute searing.
Equipment and products used to create this amazing recipe
Gingered Stir Fry Shrimps with Snow Peas
- 10 mins total
- 5 mins prep
- 5 mins cook
- serves 4
2 smashed with salt garlic cloves
2 tablespoons vegetable oil
1/2 cup ginger, cut into matchsticks
1/2 pound sweet snow peas
1 pound deveined and tail removed shrimps
2 thinly sliced scallions
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.
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