I felt like doing a stir-fry today. Nothing fancy like the ones I usually do. I got a lot of snow peas, so I thought I’d use them and just add shrimps. Today’s the last day of our #meatless meals and tomorrow, Easter Sunday, we’re back to eating meat. I will still prepare meatless dishes once in a while.
Everyone loved the crispy snow peas and the hint of sweetness and gingery taste of the sauce enhanced the flavor of the shrimps. It is very filling, yet light to the tummy.
Stir-Fried Shrimps and Snow Peas
- 2 cups snow peas
- 1 cup shrimps, shelled
- 1 tablespoon cornstarch
- 2 teaspoons chopped fresh ginger root, divided
- 1/4 cup vegetable oil, divided
- 2 1/2 tablespoons water
- 1/4 cup chopped onion
- 1/2 tablespoon salt
- Toasted sesame seeds
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in snow peas, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook shrimps in oil for 1 minute, then add vegetables and cook for another 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Transfer to a serving dish and sprinkle with toasted sesame seeds.
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