Shrimp and Sugar Snap Peas Stir-Fry

Martin Yan

• Ready In: 45 mins
• Serves: 4

Ingredients

• Marinade

• 1  tablespoon  minced ginger
• 2  teaspoons  chinese rice wine or 2  teaspoons dry sherry
• 2  teaspoons cornstarch
• 1  teaspoon  red chili pepper flakes
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon white pepper

• Stir-Fry

• 3⁄4 lb medium shrimp, peeled and deveined
• 1  tablespoon  vegetable oil
• 1⁄2 yellow onion, thinly sliced
• 6  ounces sugar snap peas (about 2 cups)
• 1⁄4 cup chicken broth
• 1⁄2 teaspoon  sesame oil

Directions

1. Make the marinade: combine all the marinade ingredients in a bowl; mix well.
2. Add the shrimp; stir to coat evenly; let stand for 10 minutes.
3. Put stir-fry pan over high heat until hot.
4. Add in the oil; swirling to coat the sides.
5. Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
6. Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
7. Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
8. Transfer to a serving plate and serve.