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 cornstarch (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 (use gluten-free soy sauce if cooking gluten-free)
- 1/4 cup chicken stock
- 4 green onions, white and light green parts, sliced diagonally
- 2 teaspoons dark roasted sesame oil
1 Marinate the shrimp: 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 Stir-fry ginger and garlic: 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 shrimp, snow peas, soy sauce, stock, stir-fry: 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.
4 Add green onions, finish with sesame oil: 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.