Chinese · Lunch · Dinner
Shrimp with Snow Peas
荷兰豆炒虾仁 (Hélándòu chǎo xiārén)
Plump, juicy shrimp and crisp, bright green snow peas tossed in a glossy garlic-ginger sauce. It is a light, classic Chinese stir-fry that comes together in minutes.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 4
Calories come from: Carbs 27% · Fat 30% · Protein 43%
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Ingredients
For 4 servings- 500 g (about 1.1 lb)large shrimp, peeled and deveined
- 3 cups300 gsnow peas, strings removed
- 3 cloves9 ggarlic, minced
- 1 tbsp6 gfresh ginger, finely minced
- 345 gspring onions, cut into 3 cm lengths
- 1 tbsp8 gcornstarch (for shrimp)
- 1 tspcornstarch (for sauce)
- 1 tbsp15 gShaoxing rice wine
- 1 tbsp16 glow-sodium soy sauce
- 1 tbsp18 goyster sauce
- 1 tsp5 gtoasted sesame oil
- 1 tbsp14 gvegetable oil
- 1/4 cup60 gwater
- 1/4 tspground white pepper
- 1/8 tspsalt
Steps
- 1
Pat the shrimp dry with paper towels.
- 2
Toss the shrimp with the salt, white pepper, Shaoxing wine and 1 tbsp cornstarch, then set aside for 10 minutes.
- 3
In a small bowl, stir together the water, soy sauce, oyster sauce, sesame oil and 1 tsp cornstarch to make the sauce.
- 4
Heat half the vegetable oil in a wok or large non-stick pan over high heat until shimmering.
- 5
Add the shrimp in a single layer and cook for about 1 minute per side until just pink, then transfer to a plate.
- 6
Add the remaining oil, then the garlic, ginger and spring onions, and stir-fry for 30 seconds until fragrant.
- 7
Add the snow peas and stir-fry for 1 to 2 minutes until bright green but still crisp.
- 8
Return the shrimp to the wok and pour in the sauce, stirring well.
- 9
Toss for 1 to 2 minutes until the sauce thickens and the shrimp are opaque all the way through (63 °C / 145 °F).
- 10
Serve immediately.
Swaps, storage and make-ahead
Swaps
- Use tamari labelled gluten-free instead of soy sauce, dry sherry instead of Shaoxing wine, and an oyster sauce labelled gluten-free for a gluten-free version.
- Swap the shrimp for bite-sized pieces of chicken breast, cooking them until no pink remains (74 °C / 165 °F).
- Replace the shrimp with cubed firm tofu and use a mushroom-based vegetarian oyster sauce to make it vegetarian.
- Use sugar snap peas or thinly sliced broccoli if snow peas are hard to find.
Storage
This stir-fry is best eaten fresh, since the shrimp toughen and the snow peas soften on standing. Refrigerate leftovers in a covered container within 2 hours, eat within 3 days, reheat until steaming hot, and avoid freezing.
Make ahead
Up to a day ahead, string the snow peas, mince the garlic and ginger, cut the spring onions and mix the sauce, keeping everything covered in the fridge. Peel and devein the shrimp ahead too, but marinate them only 10 minutes before cooking.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansSoyGlutenMolluscsSesameSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (250 g) | Per 100 g | |
|---|---|---|
| Calories | 187 kcal | 75 kcal |
| Protein | 19.9 g | 8 g |
| Carbohydrates | 12.2 g | 4.9 g |
| of which sugars | 3.4 g | 1.4 g |
| Fiber | 2.4 g | 1 g |
| Fat | 6.1 g | 2.4 g |
| of which saturated | 0.8 g | 0.3 g |
| Sodium | 1,077 mg | 431 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
