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Tender crisp Sugar Snap Peas and Shrimps Stir Fry served with steamed rice.
5 from 1 vote

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.
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Keyword : shrimp stir fry, Sugar snap peas, sugar snap peas and shrimp stir fry, sugar snap peas stir fry
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings : 4 servings
Calories : 264kcal

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 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.

Nutrition

Calories: 264kcal
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