Stir-Fried Shrimp With Snow Peas and Red Peppers

By Martha Rose Shulman

Updated January 29, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(228)
Comments
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This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.

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Ingredients

Yield:Serves four

  • ¾ pound snow peas or sugar snap peas, strings and stems removed

  • 2 teaspoons cornstarch

  • 1 ½ tablespoons soy sauce

  • 1 tablespoon rice wine or dry sherry

  • 2 teaspoons sesame oil

  • 1 teaspoon sugar

  • 1 pound medium shrimp, shelled and deveined

  • ½ cup chicken or vegetable stock

  • 2 tablespoons vegetable, peanut or canola oil

  • 1 tablespoon chopped fresh ginger

  • 3 large garlic cloves, green shoots removed, minced

  • 1 red bell pepper, cut into 1-inch squares

  • 3 scallions, trimmed and cut into 1-inch lengths, dark green parts separated

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 183 milligrams cholesterol; 260 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 3 grams fiber; 515 milligrams sodium; 27 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.

  2. Step 2

    In a medium bowl, mix together 1 teaspoon of the corn starch, 1 ½ teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and ½ teaspoon of the sugar. Add the shrimp, and stir together to coat.

  3. Step 3

    Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.

  4. Step 4

    Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

Tip

  • Advance preparation: This is a last-minute dish, but you can have everything prepped hours ahead. Refrigerate until ready to cook.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

4 out of 5
228 user ratings
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Comments

Brette

I forgot to add that it's not necessary to blanch the snow peas as directed. Simply stir fry them along with the other vegetables. After their color brightens (about a minute), transfer vegetables to a plate and stir fry the shrimp. When the shrimp is done, put the vegetables back in the pan and add the sauce.

Jaxboat

This is delicious and healthy. Easy to make but make sure you have all the wok ingredients ready and lined up before you start. I cooked some shitake mushrooms separately and added them in last. They were a nice counterpoint to the crisp snap peas I substituted dark brown sugar. I believe the residual molasses added even more flavor.

Barbara

Bland flavor and the instructions were difficult as written, unless you're quick translating tablespoons into teaspoons. Not happy with this.

Karen

I used about 2t of rice wine vinegar because we didn't have rice wine. It was fine. Skip step 1 completely. Waste of time. Use only 1T oil. 2nd one is added at the very end and is not needed. Skip the sugar. Double the garlic and triple the ginger. Use a variety of veggies and use lots - cauliflower, mushrooms, scallions, red pepper, snap peas. Used 10 large shrimp. Could have used 14+ to have leftovers.

MS

Since comments said it was bland I used just 3/4 pound shrimp, and doubled the ginger and soy sauce. Turned out great and easy to make too.

PM

I agree with others that the flavor is rather bland. I may try this again though, with a different sauce. It makes quite a nice presentation. I served mine over Japanese noodles.

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