{"id":325,"date":"2019-09-26T22:27:48","date_gmt":"2019-09-26T22:27:48","guid":{"rendered":"http:\/\/galleychef.org\/?post_type=recipe&p=325"},"modified":"2019-09-26T22:27:49","modified_gmt":"2019-09-26T22:27:49","slug":"shrimp-with-snow-peas-in-ginger-garlic-sauce","status":"publish","type":"recipe","link":"https:\/\/galleychef.org\/index.php\/recipe\/shrimp-with-snow-peas-in-ginger-garlic-sauce\/","title":{"rendered":"SHRIMP WITH SNOW PEAS IN GINGER GARLIC SAUCE"},"content":{"rendered":"\n

A Chinese stir fry of salty shrimp<\/strong>, sweet snow peas<\/strong> and a tangy garlic-ginger sauce.<\/p>\n\n\n\n

Snow peas, along with sugar snap peas, are notable for having edible pods that lack inedible fiber (in the form of \u201cparchment\u201d, 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<\/em> and v<\/em> are responsible for this trait. p<\/em> is responsible for reducing the schlerenchymatous membrane on the inner pod wall, while v<\/em> reduces pod wall thickness (n<\/em> is a gene that thickens pod walls in snap peas).<\/p>\n\n\n\n

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.<\/p>\n\n