A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.
Snow peas, along with sugar snap peas, are notable for having edible pods that lack inedible fiber (in the form of “parchment”, a fibrous layer found in the inner pod rich in lignin) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait. p is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).
The green shoots can also be cut and served as a vegetable as is done in Chinese cooking, especially stir-fried with garlic or shellfish such as crab.
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Shrimp with Snow Peas in Ginger Garlic Sauce
A Chinese stir fry of salty shrimp, sweet snow peas and a tangy garlic-ginger sauce.
Instructions
Mix all the corn starch and vermouth in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 minutes.
Heat a wok over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce, hoisin sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
Recipe Notes
Any protein can be substituted for the shrimp. © Galley Chef All Rights Reserved