Shrimp and Snow Pea Stir Fry with Ginger

• 1 pound shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups snow peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions, sliced
• Salt to taste

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add garlic and ginger, sauté for 30 seconds until fragrant.
3. 3 Toss in shrimp and cook for 2 minutes per side until pink and curled.
4. 4 Add snow peas and cook for 3-4 minutes until just tender.
5. 5 Stir in soy sauce, oyster sauce, and sesame oil. Simmer for 1 minute.
6. 6 Pour in cornstarch slurry and cook until sauce thickens.
7. 7 Sprinkle with red pepper flakes and green onions.
8. 8 Season with salt to taste and serve immediately.

Equipment

• Large skillet or wok
• Spatula

Variations

• Add diced bell peppers for more color and crunch.
• Substitute shrimp with tofu for a vegetarian version.

Substitutions

• If oyster sauce is unavailable, use extra soy sauce with a dash of sugar.
• Substitute snow peas with sugar snap peas or broccoli florets.

Pairings

• Steamed jasmine rice
• Cucumber salad

Nutrition

Tips

• Ensure shrimp are completely dry before cooking to achieve a perfect sear.
• For extra flavor, marinate shrimp in soy sauce and ginger for 15 minutes before cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad for a light meal.

FAQ