Do you grow snow peas? I plant some every year in my garden, and they are usually the first things to come up in the spring. That corner of the garden becomes my grazing spot, the fresh spring peas and snow peas never quite make it to the kitchen. I’m too busy munching on them while I weed. So it’s off to the market for snow peas in the spring. Here’s a quick and easy dish, a classic Chinese stir-fry with shrimp, snow peas, ginger, and garlic. Enjoy!
You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating.
- 2 teaspoons corn starch (or potato starch)
- 1 Tbsp shaoxing Chinese cooking wine or dry sherry
- 1/2 teaspoon salt
- 1 pound shrimp, peeled and deveined
- 2 Tbsp peanut oil (or other vegetable oil)
- 1 Tbsp minced ginger
- 3 garlic cloves, sliced thinly
- 1/2 pound snow peas, strings removed
- 2 teaspoons soy sauce
- 1/4 cup chicken stock
- 4 green onions, white and light green parts, sliced diagonally
- 2 teaspoons dark roasted sesame oil
1 Mix all the ingredients for the marinade in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.
2 Heat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
3 Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.