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.
- 1⁄4 cup water
- 2 teaspoons cornstarch
- 2 tablespoons oil
- 1⁄2 teaspoon ginger
- 10 green onions, cut into 1 inch lengths
- 8 ounces raw shrimp, peeled and deveined
- 4 ounces snow peas
- 1 teaspoon soy sauce
- 1⁄2 teaspoon salt
- Combine the water and cornstarch.
- Heat the oil and fry the onions and ginger for 1 minute.
- Add shrimp and cook for another minute.
- Add snow peas and cook for 30 seconds.
- 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.
- Blend the sauce with the shrimp, onion and snow peas and serve over steamed rice immediately.
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 :)
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!
added a clove of mashed and minced garlic and it was the first thing to disappear. AWESOME