Asian Shrimp Stir Fry with Snow Peas

Two of my boys are shrimp fanatics.  If shrimp is on the menu, that’s the dish they dive for.  Hubby and I are also die hard seafood buffs.

In our family, we never turn down a succulent dish of tender shrimp.

Needless to say, this shrimp stir fry  with snow peas is a hit at our place.  Especially when I break my brown-rice-only rule, and serve it over a mountain of fluffy white rice.

This is one of those homespun recipes that I created in my kitchen.  After making and devouring many shrimp stir fries,  this is our favorite rendition.  It’s simple, fuss-free, and gratifying.

This shrimp is succulent, tender, and delivers a huge burst of flavor the minute you bite into it…

We like using snow peas in this shrimp stir fry, but there are many veggie alternatives.  Broccoli, green beans, bok choy, etc. would all work deliciously.

This Asian Shrimp and Snow Peas is so easy to whip up in your big wok, if you have one.  If no wok is available, a large frying pan would work just as well.

Shrimp and snow peas makes a tasty, healthy, and quick dinner for any weeknight.  Serve it over a fluffy mound of your favorite rice, and voila! Dinner is served.

Enjoy!

Asian Shrimp Stir Fry with Snow Peas

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This Shrimp Stir Fry is healthy, succulent, tender, and better than takeout! So quick and easy to make yourself. Snow peas are great, but other veggies would work as well.

Servings: 4

Author: Amy Dong

Ingredients  

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For the Sauce:

• 3 TB Asian Oyster Sauce
• ½ tsp cornstarch, dissolved in 3 TB water
• 1 TB Asian Hoisin Sauce
• 2 tsp sugar

For the Shrimp & Veggies:

• olive oil
• 4 cloves garlic, minced
• 2 cups fresh snow peas
• 1 lb large shrimp, shelled/deveined, paper towel dried
• 3 tsp sherry
• ½ tsp grated fresh ginger
• 1 tsp cornstarch
• ½ tsp white pepper

Instructions

• In a small bowl, make the sauce: Whisk together oyster sauce, cornstarch dissolved with water, hoisin, and sugar. Set aside.
• In a large wok or large frying pan, combine 3 TB olive oil and garlic, and cook on medium heat about 30 seconds until fragrant. Add snow peas and oyster sauce mixture, and cook until veggies become tender, but don't overcook. Transfer to a bowl and set aside.
• In a bowl, combine shrimp with sherry, ginger, 1 tsp cornstarch, and white pepper. In same wok or pan, heat 1 TB olive oil. Saute shrimp mixture just until shrimp starts to turn opaque (don't overcook!)
• Toss the cooked snow pea mixture back into the wok with shrimp. Stir gently until everything is heated through.
• Serve immediately over cooked rice.
• Notes: Asian Oyster Sauce and Hoisin Sauce can be found in most major grocery stores, in their Asian food aisles.

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Course: Dinner, seafood

Source:  Chew Out Loud

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