Mamabee

Stir-Fried Shrimp With Snow Peas and Ginger

Stir-Fried Shrimp With Snow Peas and Ginger

Stir-Fried Shrimp With Snow Peas and Ginger

In 2005, Julia Moskin authored a fantastic piece discussing woks, particularly the ideal type for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom). She provided instructions on how to season it. Accompanying her article was this recipe, adapted from Grace Young's book, "The Breath of a Wok."
This recipe is straightforward, featuring fresh ingredients and quick preparation. It's ready in under 5 minutes, so you can cook your rice while you clean the shrimp and dice the ginger, garlic, and scallions. —Julia Moskin
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 1 tablespoon plus ¼ teaspoon of salt
  • 1 pound of large shrimp peeled and deveined
  • cup of chicken broth
  • 2 teaspoons of rice wine or dry sherry
  • teaspoons of soy sauce
  • teaspoons of cornstarch
  • ¾ teaspoon of sugar
  • teaspoon of ground white pepper
  • 1 tablespoon plus 2 teaspoons of vegetable oil
  • 2 tablespoons of minced garlic
  • 1 teaspoon of minced ginger
  • 6 ounces of snow peas with strings removed, washed, and dried
  • 1 chopped scallion

Instructions
 

  • Begin by taking a large bowl and mixing 2 cups of cold water and 1 tablespoon of salt until the salt has fully dissolved. Then, add the shrimp to this mixture and allow them to sit for five minutes. Afterward, rinse the shrimp under cold running water and dry them on paper towels. Use additional towels to pat the shrimp dry gently.
  • Combine the chicken broth, rice wine or dry sherry, soy sauce, cornstarch, sugar, and ground white pepper in another bowl.
  • Now, it's time to heat your wok. Place it over high heat and conduct a heat test by flicking a few drops of water into the wok. If the water vaporizes within 2 seconds, the wok is sufficiently hot. Swirl 1 tablespoon of oil around the sides of the wok. Add the shrimp to the wok, ensuring they are spread out in a single layer to make contact with the hot surface. Stir-fry the shrimp for 2-3 minutes or until they turn pink, using a wok shovel or spatula to toss them. Next, add the remaining 2 teaspoons of oil, minced garlic and ginger, and stir-fry for 5 seconds. Finally, introduce the snow peas and the remaining ¼ teaspoon of salt, and continue to stir-fry for an additional 1 minute.
  • Give the cornstarch mixture a good stir, then pour it into the wok, swirling it around the sides. Allow it to boil and stir-fry for 30 seconds or until the shrimp are fully cooked and the sauce has reached the desired thickness. Finally, add the chopped scallions and serve promptly.