Shrimp Snap Pea Stir Fry Recipe 435 Recipes

SHRIMP & SNAP PEA STIR-FRY RECIPE - (4.3/5)

Steps:

• In a large skillet or wok, heat 1 tablespoon oil over medium-high. Add the garlic and cook until fragrant, about 30 seconds. Add the sugar snap peas and water chestnuts; season and cook, stirring, until the peas are crisp-tender, about 2 minutes. Transfer to a medium bowl. In the same skillet, heat the remaining 1 tablespoon oil over medium-high. Add the shrimp in a single layer. Cook, without stirring, until pink on the bottom, about 2 minutes. Turn the shrimp, add the ponzu and cook until the shrimp are cooked through, about 2 minutes. Stir in the vegetables; cook until heated through, about 2 minutes. Season and serve with the rice.

SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Steps:

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

SHRIMP & SNOW PEA STIR FRY (蝦仁炒雪豆)

Steps:

• Peel the shrimp if your shrimp is not pre-peeled.
• String the snow peas. Both sides of the snow peas have a tough fiber, so remember to do both sides.
• Cut the green onions at an angle into inch-long pieces.
• In a small bowl, mix together salt, sugar, cornstarch, cooking wine, white pepper, fish sauce, and water.
• Pour boiling water into a wok and set it to high heat. Add salt and oil.
• Heat a clean wok on high for 40-50 seconds, then add oil.
• Use the remaining oil in the wok to stir-fry everything in this order, starting with the aromatics:

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 AND SUGAR SNAP PEA STIR-FRY WITH ZOODLES

Steps:

• Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside.
• Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands.
• Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes.
• Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.