Shrimp With Snow Peas
The cornstarch coating on shrimp creates that signature Cantonese texture, crispy outside and impossibly tender within. This dish demonstrates a fundamental technique of Chinese cooking: the velveting method, where a starch slurry protects delicate proteins during high-heat cooking. Dry sherry adds complexity beyond simple soy-based seasoning, while fresh ginger and garlic anchor the aromatics. Snow peas contribute both crunch and subtle sweetness that balances the savory sauce.
Instructions
You can also use sugar snap peas for this recipe.
Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating.
Marinate the shrimp: Mix all marinade ingredients in a large bowl, then add the shrimp.
Toss to coat.
Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.
Stir-fry the ginger and garlic: Heat a wok or large sauté pan over high heat for 1 minute.
Add the peanut oil and let it get hot, about 30 seconds.
Add the ginger and garlic and toss to combine.
Stir-fry for about 30 seconds.
Add the shrimp, snow peas, soy sauce, stock: Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula).
Add the snow peas, soy sauce and chicken stock.
Stir-fry until the shrimp turns pink, about 2 minutes.
Add the scallions and finish with sesame oil: Add the scallions and stir-fry 1 more minute.
Turn off the heat and add the sesame oil.
Toss to combine once more and serve with steamed rice..
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