Out of the Blue's Note:
Recipe taken from Wok With Yan published in 1981 Stephen Yan is a chef from Burnaby, B.C., Canada . I doubled the sauce and the ingredient amounts reflect this change. We really enjoyed the taste.
My Private Note
Units: US | Metric
- 1 lb large shrimp, shelled and deveined
- 1/2 teaspoon salt
- 1 teaspoon tapioca starch or 1 teaspoon cornstarch
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 2 tablespoons peanut oil, divided
- 1 cup snow peas
- 1 small red pepper, cubed
- 1 small green pepper, cubed
- 1 small onion, wedged
- 2 stalks green onions, cut to 1-inch length
- 1/2 teaspoon minced ginger
- 1/4 teaspoon minced garlic
- 1Marinate shrimps with 1/2 teaspoons salt and 1 teaspoons tapioca starch or cornstarch for 10 minutes.
- 2Heat wok, add 1 tablespoons peanut oil and brown ginger, garlic; then add shrimps and saute for 2 minutes at light heat. Sprinkle with 1 tablespoons rice wine or dry sherry. Remove and set aside.
- 3Once more, heat wok and add 1 tablespoon peanut oil. Stir fry all vegetables. Return shrimps to wok.
- 4Add sauce and cook until boiling and thickened.
- 5Serve over rice or your choice of chinese noodles.
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Nutritional Facts for Shrimps and Snow Peas
Serving Size: 1 (243 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 217.9
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 1.5 g
- Cholesterol 172.8 mg
- Sodium 753.9 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 1.7 g
- Sugars 3.9 g
- Protein 24.4 g
The following items or measurements are not included: