Shrimp with Snow Peas
- Lactose free
- Low calorie
- Low carb
- Nut free
Grating the ginger and using only the juice is a classic Chinese method that lends a subtle ginger note to food. Serve this speedy stir-fry with rice.
Ingredients
- 1 lb (500 g) large shrimp, peeled and deveined
- 2 tbsp (30 mL) finely grated gingerroot
- 2 tsp (10 mL) cornstarch
- 4 green onions
- 12 oz (375 g) snow peas
- 1/2 cup (125 mL) chicken stock or vegetable stock
- Salt, white pepper, peanut or vegetable oil and sesame oil
Preparation
Place shrimp in bowl; wrap ginger in paper towel and squeeze out juice over shrimp. Mix in cornstarch and ¼ tsp (1 mL) each salt and pepper.
Slice onions diagonally into 1½-inch (4 cm) lengths; set aside.
In skillet or wok, bring 4 cups (1 L) salted water to boil; boil snow peas until tender-crisp, 2 to 3 minutes. Drain; place on warmed platter.
Meanwhile, in skillet or wok, heat 2 tbsp (30 mL) peanut oil over high heat; stir-fry green onions for 20 seconds. Add shrimp; stir-fry until pink, about 2 minutes. Stir in stock and cook until slightly thickened, about 1 to 2 minutes. Stir in ½ tsp (2 mL) sesame oil; pour over snow peas.
Makes 4 servings.
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