Stir Fried Shrimp With Snow Peas And Ginger Food

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
• In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
• Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
• Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

WW STIR-FRIED SHRIMP AND SNOW PEAS IN ORANGE SAUCE

Steps:

• Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes.
• Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.
• Add snow peas and mushrooms. Continue tossing until crisp-tender, about 2 minutes.
• Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes.
• Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.
• Meanwhile, combine cornstarch with rice wine vinegar in a small bowl.
• Stir cornstarch mixture into the stir-fry and continue cooking until sauce has thickened a bit, about 30 seconeds. Remove pan from heat and drizzle oil over the dish. I serve this over steamed brown rice.

SESAME SHRIMP AND SNOW PEAS STIR-FRY

Steps:

• Combine chicken broth, soy sauce, sherry, hoisin sauce, and cornstarch in a bowl. Set aside.
• Heat sesame oil in a large, deep skillet over medium-high heat. Stir in bell pepper, onions, and garlic; fry until softened, 2 to 3 minutes.
• Reduce heat to medium. Add snow peas and cook, covered, until crisp-tender, about 5 minutes. Stir in shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
• Stir in chicken broth mixture. Bring to a boil. Stir until thickened, 1 to 2 minutes. Remove from heat and serve over cooked brown rice.

SPICY SHRIMP WITH SNOW PEAS

Steps:

• Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
• Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
• Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
• Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
• Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
• Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
• Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.

STIR-FRIED SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Toss shrimp with salt, add wine or sherry and marinate for at least 20 minutes or up to 3 hours.
• Drain shrimp; reserve marinade.
• Heat large skillet or wok over high heat; add oil.
• Add ginger & crushed red pepper, stir-fry until fragrant, and add shrimp.
• Stir-fry until shrimp are mostly opaque (2 to 4 minutes, depending on size).
• Add snow peas and water chestnuts; stir-fry until just heated through.
• Add reserved marinade, soy sauce and cornstarch mixture.
• Bring to a boil and cook until liquid thickens.
• Serve immediately, accompanied by steamed rice.

SHRIMP WITH SNOW PEAS

Steps:

• Shell and devein shrimp.
• Rinse and pat dry with a paper towel.
• Combine marinade ingredients in a ziplock bag.
• Add shrimp.
• Mix well.
• Let stand 30 minutes.
• Pat dry with a paper towel.
• Heat oil in a wok 30 seconds over high heat.
• Stir-fry garlic until golden, 30 seconds.
• Add shrimp.
• Stir-fry about 30 seconds until shrimp are pink.
• Remove from wok with a slotted spoon, draining well over wok.
• Add salt and snow peas to oil in wok.
• Stir-fry until sauce thickens slightly.
• Add cooked shrimp.
• Stir-fry to coat shrimp with sauce.
• Serve hot.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

SHRIMP AND SNOW PEA STIR-FRY

Steps:

• Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

SHRIMP STIR-FRY

Steps:

• combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
• add vegetable oil to wok / large frypan and set over a medium-high heat.
• when oil is hot add red pepper and onion.
• cook stirring constantly until the pepper is slightly softened , about 3 minutes.
• at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
• add the snow peas and shrimp mixture.
• continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
• remove from heat and add remaining tbsp of soy sauce, water and the pepper.
• serve imediately (on a bed of rice if you have not used straight to wok rice).