Stir-Fried Shrimp With Snow Peas And Pickled Garlic
Ingredients
At a glance
Cuisine
Thai
Main Ingredient
SeaFood
Garlic
Cooking Method
Stir-Fry
Difficulty
Moderate
Serves
4-6
- 2 teaspoons cornstarch
- 1 teaspoon dry sherry
- 2 teaspoons water
- 4 teaspoons peanut oil
- 1 pound shrimp, peeled and deveined
- 1 tablespoon peeled and minced ginger
- 1 cup Garlic Lady Pickled Garlic of your choice, chopped
- 20 snow peas, trimmed and strings removed
- 1/2 pound dried mushrooms
- 1/4 cup chicken stock
- 1/4 cup Asian sesame oil
- 1/4 teaspoon sea salt
- Freshly ground red chili to taste
Methods/steps
- In a small bowl, stir together the cornstarch, sherry and water.
- Set aside.
- Soak the dried mushrooms for about 30 minutes, or until soft.
- Once mushrooms are soft, drain and dry.
- Preheat a wok or deep, heavy frying pan over high heat.
- Add 2 teaspoons of the peanut oil evenly distributed over the pan.
- When the oil is hot, add the shrimp until they are pink or about 3 minutes.
- Transfer to plate.
- Add the ginger and Garlic Lady Pickled Garlic.
- Stir-fry for about 30 seconds.
- Add the snow peas and mushrooms and return the shrimp to the pan.
- Stir-fry for 30 to 60 seconds or until the snow peas are bright green.
- Pour in the stock and cook until the shrimp are bright pink.
- About 2 to 3 minutes.
- Re-stir cornstarch mixture, then pour into the pan.
- Stir-fry until the sauce thickens and turns clear, about 2 minutes.
- Add sesame oil, salt and red chili.
- Transfer to serving dish. Serves 4 people.
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