Chinese
Shrimp and Snow Pea Stir-Fry
Shrimp and snow peas cook in a hot pan with ginger and a thin garlic sauce. The peas stay crisp and the shrimp just turn pink.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A hot pan, not a simmer.
- Snow peas take less time than the shrimp.
- The sauce is a spoon, not a gravy.
- Dinner is on the table in about 20 minutes.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss the shrimp with cornstarch, soy sauce, and sesame oil.
- 2
Heat the neutral oil in a skillet over high. Cook the shrimp 1 minute per side, until just pink. Move them out.
- 3
Add the snow peas, ginger, and garlic. Stir-fry 2 minutes.
- 4
Return the shrimp and add the water. Toss 30 seconds, until the sauce glosses everything.
- 5
Serve immediately, with rice if you want it.
Pro tips
- Do not crowd the shrimp or they steam.
- Snow peas are done when they are bright, not olive colored.
- Pat the shrimp dry before the cornstarch.
Easy substitutions
- Shrimp
- Scallops
- Snow peas
- Sugar snap peas
- Soy sauce
- Tamari
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Rewarm quickly in a hot skillet. Do not simmer.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 220
- Protein
- 26 g
- Carbs
- 8 g
- Fat
- 9 g
- Fiber
- 2 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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