Shrimp with Snow Peas

“I love shrimp and I love snow peas, so this was a natural choice when I started doing a lot of Chinese cooking in college. When I want to treat myself to an extra special dinner, this is one of my favorites.” – April Ferre

Shrimp with Snow Peas

Course: Main Courses – Fish & Seafood
Cuisine: Chinese


  • 2/3 Pound Fresh Shrimp Shelled & Deveined
  • 1 1/2 Teaspoon Rice Wine or Sherry
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Fresh Ginger Root
  • 1 1/2 Teaspoon Cornstarch
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Chicken Broth
  • 3 Tablespoons Water
  • 1/2 Teaspoon Cornstarch
  • 3 Tablespoons Oyster Sauce
  • 1/2 Cup Vegetable Oil
  • 1 Clove Garlic Crushed
  • 1/4 Teaspoon Salt
  • 1/2 Pound Fresh Snow Peas


  • Rinse and pat dry shrimp with paper towel. Combine sherry, salt, 1 1/2 teaspoon cornstarch, ginger root, and sesame oil in a medium bowl. Add shrimp; mix well. Let stand 30 minutes. Pat dry with paper towel.
  • Combine chicken broth, water, cornstarch, and oyster sauce in small bowl; mix well.
  • Heat oil in a wok for 30 seconds over high heat. Stir-fry garlic until golden, about 30 seconds. Add shrimp. Stir-fry about 30 seconds until shrimp are pink. Remove from wok with slotted spoon, draining well over wok.
  • Add salt and snow peas to oil in wok. Stir-fry over high heat for 30 seconds.
  • Add seasoning sauce. Stir-fry until sauce thickens slightly.
  • Add cooked shrimp. Stir-fry to coat shrimp with sauce. Serve hot. Makes 4 servings.

2001 Recipe – April Ferre – From Chinese Cookery by Rose Cheng and Michele Morris, 1981

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