It’s been a while since Ronicooks has done an Asian dish, and once I saw that a 2 lb bag of frozen 21-25 per pound easy-peel shrimp were on sale for $11.98 at Stop & Shop yesterday – the deal was sealed.
Searching my favorite NYT cooking site for inspiration, I came across a dish called Stir-Fried Shrimp with Snow Peas and Ginger. However, the recipe called for only 1 paltry tsp of ginger and 2 tbsp of garlic. Also, not nearly enough sauce, and nothing for a bit of heat.
So I did what I usually do – used it for basic idea and made it better. I always add way more ginger to any recipe calling for it (the exception being baked goods). Doubled the sauce, added much more ginger and scallions and way less garlic, and added a bit of heat.
The photo is from the NYT site, since I wanted to serve this piping hot from the wok and not waste time with photography. The recipe, however, is almost entirely my own. Please to visualize this with more sauce and presence of slivered scallions, over a bed of jasmine rice:
GINGERY SHRIMP STIR FRY WITH SNOW PEAS
The shrimp: 24 jumbo shrimp shelled and deveined (1-1.25 lbs), brined for only 5 minutes in 2 cups water with 1 tbsp salt – then rinsed and patted dry
The veggies: 6 ounces snow peas with strings removed and 1/2 cup scallions thinly sliced on the diagonal
Sauce: 2/3 cup chicken broth combined with 1 tbsp lite soy sauce, 4 tsp saki, 1-1/2 tsp sugar, 1/4 tsp white pepper, 1 tsp Chinese chili sauce or Sriracha, and 1 tbsp cornstarch
Aromatics: 1/4 cup minced ginger root and 2 plump garlic cloves minced
Cooking oil: about 3 tbsp peanut oil or other vegetable oil – not olive oil
Set up your mise en place. Prep the shrimp and refrigerate. Make the sauce in a measuring cup and keep a chopstick in it for stirring up the cornstarch if it settles. Get your veggies and aromatics prepped.
When ready for cooking – heat a large wok and add 2 tbsp of the oil. Add the shrimp and stir fry until they’re pink, 2-3 minutes. Add remaining tbsp oil with the aromatics and stir-fry another few seconds to combine. Add the snow peas and stir fry until they’re bright green but still al dente, about a minute. Stir in the sauce mixture, swirling it around the sides of the wok. Stir fry until it’s thickened, stir in the scallions and serve. Very nice over a simple jasmine rice. You wouldn’t find any better at your favorite Chinese restaurant.
7 thoughts on “Gingery Shrimp Stir Fry with Snow Peas”
Must I use a wok?
Nancy Wall Farrington 617.835.3522
No – you can use a 12″ skillet just fine.
Roni- I never have saki in the house- good substitute?? This looks good. Our store had a special about a month ago- buy 1 bag, get TWO free. Could not pass that up. Used one half a bag last weekend for a shrimp de jonghe for my dinner while Mr. had cow. So, I still have one and a half bags left. This looks like a perfect use for them. 🙂
I used saki because that’s what I have on hand for Asian cooking. You can use dry sherry or rice wine, which is what the NYT suggested.
Sherry it is–always have that. Thanks.
This looks wonderful. Can’t wait to try. Thank you for sharing you magic and skill. As luck would have it I just bought shrimp today at the store. Yeah.
Alison – did you make it?