Stir-Fried Shrimp with Sugar Snap Peas & Mushrooms

A Chinese wok is best for stir-frying, but you can also get good results with a sauté pan or deep fry pan. Heat the pan before adding the oil, and swirl to coat the sides as well as the bottom. For the best results when stir-frying, have the ingredients prepped before you begin, and add quick-cooking foods, such as small pieces of meat, fish or tofu, separately from slower-cooking foods, such as dense vegetables.

 

Stir-Fried Shrimp with Sugar Snap Peas & Mushrooms

 

2 lb. (1 kg) large shrimp, peeled and deveined

1 tsp. toasted sesame oil

1 Tbs. tamari or light soy sauce

Salt

2 Tbs. peanut or canola oil

2 garlic cloves, minced

1 Tbs. peeled and grated fresh ginger

1/2 lb. (250 g) mixed fresh mushrooms, such as oyster or cremini

1/2 lb. (250 g) sugar snap peas, halved crosswise

2 green onions, white and tender green parts, cut into 1-inch (2.5-cm) pieces

2 Tbs. rice wine or dry sherry

Fresh cilantro leaves for garnish

Cooked white rice for serving

 

In a nonreactive bowl, combine the shrimp, sesame oil, tamari and 1 tsp. salt. Toss to coat.

 

In a wok or large frying pan, heat the peanut oil over medium-high heat. Add the garlic, ginger and shrimp and stir-fry until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon, transfer the shrimp to a bowl.

 

Add the mushrooms to the pan and stir-fry over medium-high heat until they soften, about 3 minutes. Add the sugar snap peas and stir-fry until bright green, about 1 minute. Add the green onions and rice wine. Cover and cook until the snap peas are crisp-tender, about 2 minutes. Return the shrimp to the pan and stir-fry just until heated through, about 1 minute. Garnish with cilantro leaves and serve with the rice. Serves 4.

 

 

Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.