Another take-out favorite for you! I’ve been using shrimp as often as I can, as they’re less than $5 a pound for large heads-on. And without a doubt, stir-frying is one of my favorite things to do with them. I remembering my mom ordering shrimp with snow peas for “something different” at the local Chinese restaurant when I was a little girl. And, I guess it stuck with me – because it’s still one of my favorites.
There’s just something about the combination of sweet, succulent shrimp and crisp yet tender snow peas. I went ahead and added some broccoli, carrots, and water chestnuts to the mix as well just for a little more variety. I’ve found that if you can buy snow peas in bulk versus pre-packaged, they’re almost always way cheaper and better quality. Everything is tossed with plenty of garlic and scallions, and then you make a quick clear stir-fry sauce with simple ingredients found probably already lurking in your pantry. Another easy weeknight favorite!
Shrimp and Snow Pea Stir-Fry
1 pound large shrimp, peeled and deveined
8 ounces snow peas
1 cups broccoli florets
1 cup sliced carrots
1/2 cup sliced water chestnuts
2 tbsp soy sauce
2 tsp vegetable oil
2 cloves garlic, minced
2 scallions, chopped
For the sauce:
1 cup chicken broth
1 Tbsp + 1 tsp cornstarch
2 Tbsp Chinese rice wine or dry sherry
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp salt
1/2 tsp sugar
Combine sauce ingredients in a liquid measuring cup and whisk to combine. Set aside.
Bring a medium pot of water to a boil. In a large bowl, combine 1 cup of ice and 2 cups of water. Toss broccoli florets into the boiling water for 2 minutes. Remove, and place in the ice bath to set the color and stop the cooking process. Drain, and place florets on a clean kitchen towel to dry.
Heat a wok or large skillet over high heat. Add 1 tsp vegetable oil. Add shrimp to the pan, stirring to cook evenly, until cooked on all sides. About 2 minutes. Remove from pan.
Add remaining teaspoon of oil, as well as the scallions and the garlic. Stir fry for 30 seconds before adding the snow peas, broccoli, and carrots. Cook for about 4 minutes, stirring constantly, until veggies are crisp-tender. Add water chestnuts and stir-fry for an additional minute. Return shrimp to the wok.
Reduce heat to medium, and slowly pour the sauce into the wok. Cook until sauce thickens, about 1 minute.
Serve immediately over rice.
