I really enjoy this time of year because I love growing things. My raised beds currently have garlic that I planted last fall, a few varieties of carrots, and, best of all, several snow pea plants that are happily creeping up the arched support that joins my two largest beds.
It’s peony season, too, so I’m going to take advantage of that, as well!
Nothing is better than the taste of fresh peas in season snapped right off the vine, then cooked with some quality shrimp!
Here is a good, basic stir-fry sauce recipe that is easy to make. If you feel intimidated by Chinese cooking, don’t—it’s easy to make. The only thing you might be missing at your grocery store is Shaoxing wine, but it can be purchased at most Asian food stores. If you are unable to find it, you can leave it out—it should be fine without it.
Just so you know, this recipe serves approximately four servings. If you need more servings, simply adjust the quantity accordingly. A serving of shrimp is about seven large-ish pieces, so you can kinda judge from there.
You can add other veggies to this if you want more than just snow peas. I have made this before adding baby bok choy, so feel free to experiment. Adding carrots and mushrooms would also be good.
A good tip I can give you for this is to use jarred chicken bouillon (such as Better Than Bouillon) for the chicken stock—it gives you just the amount you need without any leftovers.
This recipe moves quickly once you start, so be sure to have all your ingredients chopped and ready. You don’t want to overcook this!
Shrimp and Snow Pea Stir Fry
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 1 Tbsp Shaoxing or rice wine
- A pinch of pepper
For the Sauce
- 2 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- ½ cup chicken stock
- ½ tsp sesame oil
- A pinch of pepper
- 1 tsp cornstarch
For the Stir Fry
- 1-2 Tbsp heat-tolerant oil, such as avocado
- 5 cloves garlic, chopped
- 1 thumb-sized piece of ginger, cut into thin julienne
- ~6 oz fresh snow peas
For Finishing
- 2 tsp sesame seeds, for garnish
- 2 green onions, sliced thin, for garnish
- 1-2 sprigs Chinese parsley (cilantro) for garnish, optional
Whisk the soy, oyster sauce, rice vinegar, sesame oil, sugar, ginger, garlic, and cornstarch in a small bowl and set aside.
Heat a wok or cast-iron skillet over medium-high heat, then add the oil. When the oil starts to shimmer, add the shrimp and stir-fry for two minutes or until they start to turn pink. Stir in the snow peas and bok choy and cook until tender—about 2 minutes.
Add the sauce and stir until the shrimp, bok choy, and peas are covered and the mixture starts to thicken, about another 1-2 minutes.
Garnish with sesame seeds, green onions, and cilantro, if desired, and serve.
