Stir Fried Ginger Shrimp With Snow Peas Recipes

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

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.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

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.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

SHRIMP WITH SNOW PEAS

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 GINGER SHRIMP WITH SNOW PEAS

Steps:

• Combine marinade ingredients together, stir to blend. Add shrimp, toss to coat and refrigerate for 10 minute.
• In a small bowl, combine all sauce ingredients and stir to blend. Set aside.
• In a wok or large skillet, heat peanut oil over high heat. Add marinated shrimp, snow peas and 1 tablespoon of the minced ginger. Toss rapidly every 15-20 seconds, for 1-2 minutes or until shrimp are evenly pink.
• Add the sauce, the remaining 1 tablespoon of ginger and chili oil. Cook another minute or two or until the sauce is slightly thickened. Serve immediately over steamed rice.

SHRIMP FRIED RICE WITH SNOW PEAS

Steps:

• Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
• Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
• Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.

SHRIMP AND SNOW PEA STIR-FRY

Steps:

• Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

SHRIMP WITH SNOW PEAS

Steps:

• Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
• Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.