Shrimp With Snow Peas

Method13 steps · about 25 min

1. 1

   Step 1: Peel and devein all the raw shrimp (1 lb) if needed and pat dry. Keep them in a clean bowl, separate from cooked-food utensils.

   Uses 1 lb raw shrimp, peeled and deveined

2. 2

   Step 2: In a separate bowl mix all the marinade cornstarch (2 tsp), dry sherry (1 tbsp) and kosher salt (½ tsp) until combined.

   Uses 2 tsp cornstarch for marinade · 1 tbsp dry sherry for marinade · ½ tsp kosher salt for marinade

3. 3

   Step 3: Add all the prepared raw shrimp to the mixed marinade and toss until evenly coated.

   Uses All peeled deveined raw shrimp · All mixed marinade

4. 4

   Step 4: Refrigerate the coated raw shrimp for fifteen to twenty minutes. While they marinate, peel and mince the fresh ginger (1 tbsp), peel and thinly slice all three garlic cloves, wash and remove strings from the snow peas (½ lb), and wash and diagonally slice the white and light green parts of all four scallions. Keep the prepared ginger and garlic together, peas separately, and scallions for the final minute.

   Refrigerate shrimp in marinade · 20 minUses All coated raw shrimp · 1 tbsp minced fresh ginger · 3 garlic cloves, peeled and thinly sliced · ½ lb snow peas, strings removed · 4 scallions, white and light green parts sliced diagonally

5. 5

   Step 5: Have all the prepared ginger and sliced garlic ready together beside the wok before heating it.

   Uses All prepared ginger and garlic

6. 6

   Step 6: Heat the empty wok or large sauté pan over high heat for one minute. Add all the peanut oil (2 tbsp) and heat for about thirty seconds until hot.

   Uses 2 tbsp peanut oil

7. 7

   Step 7: Add all the prepared ginger and garlic to the hot peanut-oil wok and stir-fry for about thirty seconds until fragrant without burning.

   Stir-fry fresh ginger and garlic · 1 minUses All heated oil · All prepared ginger and garlic

8. 8

   Step 8: Have the prepared snow peas, two teaspoons soy sauce and quarter cup chicken stock ready to add together.

   Uses All prepared snow peas · 2 tsp soy sauce · ¼ cup prepared chicken stock

9. 9

   Step 9: Add all the marinated raw shrimp and scrape every bit of their marinade into the hot aromatic wok. Add all the prepared snow peas, soy sauce and chicken stock. Toss over high heat, bringing the raw-shrimp-contact sauce fully to a boil.

   Uses The complete aromatic wok · All shrimp and every bit of their marinade · All snow peas, soy sauce and stock

10. 10

    Step 10: Stir-fry for about two minutes until the shrimp are pink, opaque and cooked through and the sauce has boiled. Continue as needed until the shrimp centres reach 63 °C /145 °F, keeping the peas crisp-tender.

    Stir-fry shrimp and snow peas · 2 minUses The complete assembled wok

11. 11

    Step 11: Have all the reserved sliced scallion whites and light green parts ready for the final minute of frying.

    Uses All four prepared scallions

12. 12

    Step 12: Add all the prepared scallions to the cooked shrimp-and-pea wok and stir-fry for one more minute. Turn off the heat, then add all two teaspoons dark roasted sesame oil.

    Stir-fry scallions for the final minute · 1 minUses The complete cooked wok · All prepared scallions · 2 tsp dark roasted sesame oil for finishing

13. 13

    Step 13: Toss the finished stir-fry once more and divide into four portions. If selected, serve with thoroughly hot ready-cooked steamed rice alongside.

    Uses The complete finished stir-fry · Ready-cooked steamed rice for serving, as desired