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Stir-Fried Shrimp with Snow Peas and Ginger

SUBMITTED BY: CCSWALLA PHOTO BY: Island Girl

"The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice."
RECIPE RATING:
The reviewer gave this recipe 30 stars. This recipe average a 4.5 star rating.
Read Reviews (27)
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon salt
  • 2 cups cold water
  • 1 pound shrimp, peeled and deveined
  • 1/3 cup chicken broth
  • 2 teaspoons rice wine
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons cornstarch
  • 3/4 teaspoon sugar
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced garlic
  • 1 teaspoon minced fresh ginger root
  • 2 teaspoons vegetable oil
  • 6 ounces snow peas, strings removed
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt

DIRECTIONS

  1. In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
  2. In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
  4. Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2006 by CHARIANDER
This had a great mild flavor - I added a bit more ginger and garlic as well as adding a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2006 by Kristin
This was so good. I also doubled the sauce, which was defiantly the way to go if you are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2006 by WMAQ
whenever stir-frying always heat wok/skillet until water drops skitter over it and THEN add... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2006 by Nick W
Very tasty! Great sauce! We used pre-cooked frozen jumbo shrimp which we just thawed and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2006 by Island Girl
Great served with brown rice! Nice and healthy dinner! Thanks for sharing! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2008 by krista v.
MMMMM! I have tried to make Chinese recipes before and I could never get the sauce right. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2007 by Elizabeth P
Super easy and most of the ingredients are on hand. I doubled the sauce (a must in my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2006 by Katheryn
The flavor was out of this world! I used sesame oil for the shrimp by themselves and had to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2006 by KARA72
Not bad tasting sauce. It probably needs a bit more ginger or garlic. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2006 by southernbelle