Ginger Shrimp and Pea Pod Stir Fry

this was quick, easy and good! very light dish, i served it with my own fried rice, great friday night dinner

This was the most boring stir fry dish I've ever tried, with directions that defy common sense. One should not use sesame oil for the frying medium - a small amount for flavor, perhaps, but peanut oil would be the preferred oil for stir-frying. Way too much water/cornstarch to thicken the sauce. A much smaller amount would have done the trick. I minced the garlic & ginger, adding more than called for, added a bit of chili sauce, and used mushroom soy for depth of flavor. Still, the dish lacked a distinctive flavor and was swimming in way too much sauce. Would never make it again.

Lovely Nan, easy, colourful, and very nice :) I didn't add the sugar, nice as is. Served with rice, a quick easy and very good dinner, thanks!!! Made for ZWT 8, The Lively Lemon Lovelies :)

A quick and delicious meal served over brown rice. The ginger, onion and shrimp were cooked as directed. Once done the shrimp were removed from the pan and the chicken stock brought to a boil and then removed. The pea pods were sugar snap peas as that is what I had on hand. I find sesame oil a little strong by itself. A touch of sesame oil was used in conjunction with olive oil. Made for ZWT 8.

Outstanding! My pound of shrimp was a little short, so I stir-fried some sliced fresh mushrooms to compensate--that added nicely! I have a hard time getting snow peas stir-fried to my satisfaction (done enough but still crunchy) so after stringing them, I put them in a colander and blanch them by pouring a teakettle of boiling water over them, slowly. I did not boil the liquids but simply combined the broth, soy sauce and sherry, and added the cornstarch dissolved in the water. Set that aside. Doubling all, I minced the garlic and ginger and chopped the scallions. I briefly fried them together in a tablespoon of peanut oil, then added the mushrooms for a couple of minutes. Then added the shrimp and after a couple of minutes, added the blanched peapods. When all was done to my satisfaction, I pushed the food to the sides of the wok, stirred up the sauce ingredients again and added the liquid to the middle, whisking until thickened and translucent. Stirred in the shrimp and vegetables and served over white rice. Yum. Next time I might add another half-tablespoon of cornstarch since the sauce was a bit thin.