Shrimp & Snow Pea Stir Fry

Method7 steps · about 15 min

1. 1

   Step 1: Peel and devein the 10 oz shrimp. For large shrimp, cut nearly through the back toward the tail so they open up and cook evenly. Mix with 1/4 tsp white pepper, 1/2 tsp marinade salt and 1 tbsp cornstarch. Keep chilled while preparing the vegetables and sauce.

   Uses 10 oz shrimp · 1/4 tsp white pepper · 1/2 tsp salt · 1 tbsp cornstarch

   
2. 2

   Step 2: Remove the strings from both sides of the snow peas (10 oz). Wash and soak in cold water for 5–10 minutes, then drain. Split thick celery (4 oz) stalks lengthwise into halves or thirds and cut into inch-long pieces. Cut the carrot (1) at an angle into half-inch pieces, then slice each piece into thin diamond shapes about 1/8 inch thick.

   Soak the washed snow peas · 10 minUses 10 oz snow peas · 4 oz celery · 1 carrot · Cold water, enough to wash and soak the snow peas

   
3. 3

   Step 3: Cut the green onions (2 stalks) at an angle into inch-long pieces. Cut the ginger (1 oz) into slices or chunks; smash, peel and mince the garlic (2 cloves). Trim the roots from the seafood mushrooms (1 package).

   Uses 2 stalks green onion · 2 cloves garlic · 1 oz ginger · 1 package seafood mushrooms

   
4. 4

   Step 4: In a small bowl, mix the separate 1/2 tsp sauce salt with 1 tsp sugar, 1 tsp cornstarch, 1 tbsp cooking wine, 1/2 tsp white pepper, 1 tsp fish sauce and 1 1/2 tbsp water. Keep this sauce ready for the final stir-fry.

   Uses 1/2 tsp salt · 1 tsp sugar · 1 tsp cornstarch · 1 tbsp cooking wine · 1/2 tsp white pepper · 1 tsp fish sauce · 1 1/2 tbsp water

   
5. 5

   Step 5: Bring the 10 oz boiling-water supply to a boil in a wok with 1 tsp blanching salt and 1 tsp blanching oil. If needed, add more boiling water to blanch the vegetables. Add celery and carrot first and cook for about 30–40 seconds; add snow peas and cook for another 30 seconds, then add seafood mushrooms. Blanch until the vegetables are just cooked but still brightly coloured, then drain in a colander.

   Uses Prepared snow peas, celery and carrot · Trimmed seafood mushrooms · 10 oz boiling water, plus more if needed for blanching · 1 tsp salt · 1 tsp oil

   
6. 6

   Step 6: Wipe the wok dry or use a clean dry wok. Heat on high for about 40–50 seconds, then add the 1 tbsp stir-frying oil and heat for 15–20 seconds. Stir-fry the marinated shrimp, flipping and tossing, for about 40–50 seconds until starting to turn white. Transfer to a plate; they will finish cooking in the next step. Retain the oil in the wok.

   Uses Marinated peeled shrimp · 1 tbsp oil

   
7. 7

   Step 7: Using the oil left in the wok, stir-fry the prepared ginger and garlic for about 5 seconds, then the green onion for 10 seconds. Add the drained blanched vegetables for 5 seconds, then the shrimp for 10 seconds. Add the 1 dash finishing cooking wine and stir-fry for another 10 seconds. Stir the sauce again to disperse the cornstarch, pour it in and toss for about 12–15 seconds, continuing as needed until the sauce coats everything and the shrimp are firm, pearly and opaque. Turn off the heat, drizzle over the 1 dash sesame oil, mix for about 10 seconds and plate.

   Uses Prepared ginger, garlic and green onions · Drained blanched vegetables · Partly cooked shrimp and retained wok oil · Mixed stir-fry sauce · 1 dash cooking wine · 1 dash sesame oil