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Tender crisp Sugar Snap Peas and Shrimps Stir Fry served with steamed rice.

Sugar Snap Peas and Shrimp Stir Fry

Tender crisp Sugar Snap Peas and Shrimp Stir Fry in less than 30 minutes. Great for busy weeknights and perfect with a bowl of steamed rice.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: shrimp stir fry, Sugar snap peas, sugar snap peas and shrimp stir fry, sugar snap peas stir fry
Servings: 4 servings
Calories: 264kcal
Author: Linda Ooi


  • 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


  • 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 shrimp 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.


Calories: 264kcal
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