Healthy and flavour filled recipe for shrimp stir-fry, tossed with carrots and sugar snap peas.

12 shrimp, peeled and deveined
1/2 teaspoon cornstarch
1/4 teaspoon rice wine
pinch salt
pinch white pepper
2 carrots, peeled and julienned (cut into matchstick size pieces)
1 cup sugar snap peas, ends trimmed
2 cloves garlic, minced
1/2 inch ginger, minced
1 scallion, sliced into 1/8 inch pieces (green and white parts separated) – otherwise called green onion or spring onion
3 teaspoons canola oil

1/2 teaspoon cornstarch
1 teaspoon water
1 teaspoon light soy sauce
1/2 teaspoon oyster sauce
1/4 teaspoon sugar
1/4 teaspoon rice wine
dash sesame oil

How to
In a small bowl, mix together the shrimp, cornstarch, rice wine, salt and pepper. Let sit for 5 minutes.

In a small bowl, stir together the sauce ingredients. Set aside.

In a large pan, heat 1 teaspoon canola oil on medium-high heat. Add half of the ginger and saute for 30 seconds. Add the shrimp and stir-fry for 1 -2 minutes until it is pale pink and not quite cooked through yet. Transfer the shrimp to a plate and set aside.

In a large pan, heat 2 teaspoons canola oil on medium-high heat. Add the garlic, ginger and the white part of the scallion. Add the carrots and cook for 1 minute. Add the sugar snap peas and cook for 2 minutes, adding a pinch of salt during cooking.

Add the cooked shrimp and the sauce mixture. Cook until the sauce thickens slightly and coats the shrimp and the vegetables, approx. 30 seconds to 1 minute. This is a dry, non-saucy stir fry. Salt and pepper to taste.

Remove from the heat and garnish with the green part of the scallion.

Recipe graciously provided by All pictures and text copyright to Hazel Sy.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)