STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from Grace Young's book, "The Breath of a Wok," ran alongside it. It is simple, fresh and fast. It cooks in under 5 minutes, so start your pot of rice as you clean the shrimp and chop the ginger, garlic and scallions.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
- In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
- Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
- Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP WITH SNOW PEAS
Make and share this Shrimp With Snow Peas recipe from Food.com.
Provided by lazyme
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Shell and devein shrimp.
- Rinse and pat dry with a paper towel.
- Combine marinade ingredients in a ziplock bag.
- Add shrimp.
- Mix well.
- Let stand 30 minutes.
- Pat dry with a paper towel.
- Heat oil in a wok 30 seconds over high heat.
- Stir-fry garlic until golden, 30 seconds.
- Add shrimp.
- Stir-fry about 30 seconds until shrimp are pink.
- Remove from wok with a slotted spoon, draining well over wok.
- Add salt and snow peas to oil in wok.
- Stir-fry until sauce thickens slightly.
- Add cooked shrimp.
- Stir-fry to coat shrimp with sauce.
- Serve hot.
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Provided by CCSWALLA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g
SHRIMP WITH SNOW PEAS
This colorful medley of shrimp, crisp snow peas and other fresh veggies is mildly seasoned with lemon and dill. Ruth Andrewson of Peck, Idaho sent in the fast-to-fix recipe.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside., In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 322 calories, Fat 6g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 797mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
PRAWNS & SNOW PEAS BY TED
This was one of the wonderful dishes that was served at a recent dinner party that I was invited to. The prawns were size 18-20, shelled and tails removed. You may use fresh or frozen. The Oyster sauce is the secret to the delecate flavor.. Be sure that you do not over cook the snow peas they need to have snap and crunch.
Provided by Bergy
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Have the Prawns, shelled and deveined, tails removed.
- Combine marinade ingredient in a zip-lock bag& add prawns.
- Marinade 30 minutes.
- Combine the ingredients for the seasoning sauce- set aside.
- ,Remove prawns from marinade and pat dry.
- Pour 1/4 cup oil in a wok or fry pan& heat.
- Stirfry garlic for 30 seconds.
- Add Prawns, stir fry 30-45 seconds-until pink.
- Remove prawns from the wok.
- Add snowpeas& salt to taste to the wok, stir fry over high heat for 30 seconds.
- Add Seasoning sauce, stir fry until the sauce thickens.
- Return prawns to the wok, flip to coat with the sauce just a minute.
- Serve hot.
Nutrition Facts : Calories 305.5, Fat 17, SaturatedFat 2.2, Cholesterol 214.9, Sodium 1645.8, Carbohydrate 11.3, Fiber 2.3, Sugar 3.4, Protein 26
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