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

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.
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Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 4 servings
Calories: 264
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

  • 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.
  • Add remaining 2 tablespoons vegetable oil to the wok. Fry minced garlic 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.
  • Return carrots and sugar snap peas to the wok. Add soy sauce, Shao Hsing cooking wine, and salt. Fry for another minute.
  • Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.
  • Drizzle sesame oil on the top.
  • Transfer to a plate and serve immediately.

NUTRITION

Calories: 264kcal
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