Total Time
Prep 10 mins
Cook 5 mins

A delicate Chinese dish that's available at many Chinese restaurants; unfortunately, if I get take out and bring it home, the snow peas continue to cook in the heat, and lose their crunch by the time I eat it. This sauce is a bit darker in color, but the taste is the same. Make sure you have everything measured, cut, and ready to go before starting - this is one of those Chinese dishes that must be cooked fast and served immediately.

Ingredients Nutrition


  1. Combine the water and cornstarch.
  2. Heat the oil and fry the onions and ginger for 1 minute.
  3. Add shrimp and cook for another minute.
  4. Add snow peas and cook for 30 seconds.
  5. Push the shrimp and snow peas to the side of the wok and add the cornstarch mixture, soy sauce, and salt and cook until thickened.
  6. Blend the sauce with the shrimp, onion and snow peas and serve over steamed rice immediately.
Most Helpful

I doubled the sauce, added 1 tsp minced garlic and 2 drops stevia (for sweetness). It was delicious! It doesn't hurt that I picked the snap peas out of my garden only minutes before cooking them :)

YourStuff July 07, 2013

This was very good. I had to improvise a bit, but it still worked out fine. Next time I too will double the sauce, and maybe add a splash of lemon juice (like my favorite take out). Thanks!

French Lavender October 20, 2008

added a clove of mashed and minced garlic and it was the first thing to disappear. AWESOME

John Somers December 16, 2007