Shrimp Snow Pea Stir-Fry with Garlic Ginger Sauce
Make a quick Chinese-style shrimp snow pea stir-fry with frozen shrimp, snow peas or sugar snaps, garlic, ginger, soy sauce, and rice.
oyster sauce: 1 tbsp (optional). Substitution: Use extra soy sauce plus a pinch of sugar for a lighter sauce.
Pat shrimp dry. Stir soy sauce, oyster sauce if using, cornstarch, and a splash of water in a small bowl.
Stir-fry snow peas and carrot until bright and crisp-tender, then move them to the side of the pan.
Add shrimp, garlic, and ginger. Cook until shrimp turn pink, then add sauce and toss until glossy.
Frozen peeled shrimp are reliable and often cheaper than fresh shrimp.
Snow peas may be sold as mangetout in European supermarkets.
Use sugar snap peas or green beans if snow peas are unavailable.
Use chicken strips or tofu instead of shrimp.
Skip oyster sauce and season with extra soy sauce plus a pinch of sugar.
Shrimp: Prawns, Frozen peeled shrimp, Thin chicken strips. Thaw frozen shrimp fully and pat dry so they sear instead of steaming.
Snow peas: Mangetout, Sugar snap peas, Green beans. Sugar snap peas are thicker, so cook them slightly longer.
Oyster sauce: Vegetarian mushroom oyster sauce, Soy sauce plus a pinch of sugar, Hoisin plus soy sauce. The dish can stay lighter if you skip oyster sauce and use only soy sauce.
Yes. Thaw them in cold water, drain well, and pat dry before cooking.
Sugar snap peas, green beans, broccoli, or bell pepper can all work.
Can this recipe be made without oyster sauce?
Yes. Use soy sauce with a pinch of sugar and a splash of water for a lighter sauce.