Shrimp and Sugar Snap Peas Stir-Fry
photo by woodland hues
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Marinade
- 14.79 ml minced ginger
- 9.85 ml chinese rice wine or 9.85 ml dry sherry
- 9.85 ml cornstarch
- 4.92 ml red chili pepper flakes
- 4.92 ml sugar
- 1.23 ml salt
- 0.61 ml white pepper
-
Stir-Fry
- 340.19 g medium shrimp, peeled and deveined
- 14.79 ml vegetable oil
- 1 yellow onion, thinly sliced
- 170.09 g sugar snap peas (about 2 cups)
- 59.14 ml chicken broth
- 2.46 ml sesame oil
directions
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
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