Shrimp With Snow Peas and Water Chestnuts

"from ivillage.com Does not include marinating time"
 
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photo by MsSally photo by MsSally
photo by MsSally
photo by CaliforniaJan photo by CaliforniaJan
photo by teresas photo by teresas
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
  • Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
  • Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
  • Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

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Reviews

  1. Pretty good. I added 1 teaspoon of garlic like other posters suggested. <br/>I cooked it exactly- shrimp was cooked but not rubbery!
     
  2. Very nice. Omitted the water chestnuts as we had a lot of snow peas. And added a couple dashes of sriracha sauce to perk it up. Thanks for sharing.
     
  3. Liked this recipe a lot! Used sake instead of sherry; low sodium soy sauce; and peanut oil instead of vegetable oil. I normally keep my gingerroot in the freezer, and grate it (frozen) to use in stir fries; I mixed the grated ginger with the shrimp while it was marinating, and that way it infused the shrimp with a lovely fresh ginger flavor. Also added some dashes of red pepper flakes into the shrimp marinade. Nice and light dish!
     
  4. This was wonderful. I re-read the directions a few times and wondered if things would cook correctly (I hate overcooked shrimp). But I followed them to a tee and everything was right on! Shrimp were tender, the marinade is a nice touch. I think I might add a little garlic next time.
     
  5. Hi Jen's Kitchen, what a great dish! I love stir-fry's and this one was really wonderful! We added sliced red bell peppers & crushed red peppers which we added to the oil with the ginger. It was awesome! Served it with white rice but it wasn't necessary, it was so good alone. A definite keeper - thanks for posting. Suggested by TeresaS for "I Reccommend .... A New Thread." Diane :) Totally forgot the addition of sesame seeds, it was :yummy:, thanks Diane
     
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Tweaks

  1. Liked this recipe a lot! Used sake instead of sherry; low sodium soy sauce; and peanut oil instead of vegetable oil. I normally keep my gingerroot in the freezer, and grate it (frozen) to use in stir fries; I mixed the grated ginger with the shrimp while it was marinating, and that way it infused the shrimp with a lovely fresh ginger flavor. Also added some dashes of red pepper flakes into the shrimp marinade. Nice and light dish!
     

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