9 Reviews

this was quick, easy and good! very light dish, i served it with my own fried rice, great friday night dinner

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chia December 27, 2002

This was the most boring stir fry dish I've ever tried, with directions that defy common sense. One should not use sesame oil for the frying medium - a small amount for flavor, perhaps, but peanut oil would be the preferred oil for stir-frying. Way too much water/cornstarch to thicken the sauce. A much smaller amount would have done the trick. I minced the garlic & ginger, adding more than called for, added a bit of chili sauce, and used mushroom soy for depth of flavor. Still, the dish lacked a distinctive flavor and was swimming in way too much sauce. Would never make it again.

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ronijordan March 25, 2014

Lovely Nan, easy, colourful, and very nice :) I didn't add the sugar, nice as is. Served with rice, a quick easy and very good dinner, thanks!!! Made for ZWT 8, The Lively Lemon Lovelies :)

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Karen Elizabeth August 12, 2012

A quick and delicious meal served over brown rice. The ginger, onion and shrimp were cooked as directed. Once done the shrimp were removed from the pan and the chicken stock brought to a boil and then removed. The pea pods were sugar snap peas as that is what I had on hand. I find sesame oil a little strong by itself. A touch of sesame oil was used in conjunction with olive oil. Made for ZWT 8.

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PaulaG August 02, 2012

Outstanding! My pound of shrimp was a little short, so I stir-fried some sliced fresh mushrooms to compensate--that added nicely! I have a hard time getting snow peas stir-fried to my satisfaction (done enough but still crunchy) so after stringing them, I put them in a colander and blanch them by pouring a teakettle of boiling water over them, slowly. I did not boil the liquids but simply combined the broth, soy sauce and sherry, and added the cornstarch dissolved in the water. Set that aside. Doubling all, I minced the garlic and ginger and chopped the scallions. I briefly fried them together in a tablespoon of peanut oil, then added the mushrooms for a couple of minutes. Then added the shrimp and after a couple of minutes, added the blanched peapods. When all was done to my satisfaction, I pushed the food to the sides of the wok, stirred up the sauce ingredients again and added the liquid to the middle, whisking until thickened and translucent. Stirred in the shrimp and vegetables and served over white rice. Yum. Next time I might add another half-tablespoon of cornstarch since the sauce was a bit thin.

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BarbryT January 09, 2010

We recently tried this recipe and the family enjoyed the flavor. I served it with brown rice and it made for a nice meal. I think in the future I'll try a few shortcuts as others have suggested, sounds easier and with fewer dishes than to keep removing items from the pan.

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TheShields March 11, 2006

We enjoyed this, but next time I will use a tablespoon of dark soy and delete the sugar (dark soy has sugar in it) I think this will give it just the bit more flavour we crave. I used a bit more ginger & garlic, but it still wasn't quite enough for us. I heated tje broth soy mixture in the micro. Stir fried the prawns for a minute, then added the veg, and stir fried together, one less step, I also had some leftover bean sprouts which I added. Good everyday dinner.

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Gumboot Gourmet November 02, 2005

Served this with white rice and added more garlic and ginger. Delicious.

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NoraMarie October 18, 2005

Loved it! So easy!! Even my hubby (who is secretly on a diet, at least when I'm cooking!) adored it! Next time I'll pump up the flavor with a little more ginger and garlic, but it was delicious as it was!

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hiya*honey! November 20, 2004
Ginger Shrimp and Pea Pod Stir Fry