5 from 1 vote
Tender crisp Sugar Snap Peas and Shrimps Stir Fry in less than 30 minutes. Great for busy weeknights and perfect with a bowl of steamed rice. | RotiNRice.com
Sugar Snap Peas and Shrimps Stir Fry
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Tender crisp Sugar Snap Peas and Shrimps Stir Fry in less than 30 minutes. Great for busy weeknights and perfect with a bowl of steamed rice.

Course: Side Dish
Cuisine: Chinese
Servings: 4 servings
Calories: 264 kcal
Author: Linda Ooi
Ingredients
  • 3 tbsp vegetable oil
  • 1 carrot (cut into florets or coins)
  • 12 oz sugar snap peas (stringed) (340g)
  • 2 cloves garlic (minced)
  • 6 Chinese mushrooms (soaked in hot water for 30 mins, remove stems and cut into thin strips)
  • ½ lb shrimp (peeled and deveined) (225g)
  • 2 tbsp soy sauce
  • 1 tbsp Shao Hsing cooking wine
  • Salt to taste
  • 1 tsp corn starch mixed with 2 tbsp water
  • 1 tsp sesame oil
Instructions
  1. Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry carrots and sugar snap peas for 2 minutes. Remove and set aside.
  2. Add remaining 2 tablespoons vegetable oil to the wok. Fry garlic flakes for 30 seconds. Add mushrooms. Fry for 1 minute. Then add shrimps and continue to fry for another 2 to 3 minutes or until shrimps turn pink and curl.
  3. Return carrots and sugar snap peas to the wok. Add soy sauce, Shao Hsing cooking wine, and salt. Fry for another minute.
  4. Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.
  5. Drizzle sesame oil on the top.
  6. Transfer to a plate and serve immediately.