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9th February
written by Steph
Shrimp with Snow Peas

Shrimp with Snow Peas

The title of this post is not technically  a misnomer, but it might be a bit misleading, as there is more to it than just shrimp and snow peas.  I often view the stirfry as a great means for cleaning out my crisper and using up veggies.  I figured, why use just snow peas when I also had some green pepper and mushrooms as well?  This meal is fantastic to prepare during the week, as the element of the dish requiring the most time was definitely the rice.  The rest of it came together in about 5 minutes!  And if you have a rice cooker that has a timer, as I do, then the cooking of the rice is not only a no brainer, but is also a non-issue.  For this dish, I essentially followed Rasa Malaysia’s recipe for Shrimp with Snow Peas (including her tips on getting crunchy shrimp!), but tweaked it a little bit.   Apart from adding in extra veg, I also doubled the sauce, while also adding a bit of hoisin sauce to it for extra flavor. Ingredients
  • 1/2 pound shrimp [I have no idea if I used this much; I used about 12 large shrimp]
  • 3 oz snow peas [Again, I just added in about 3 large handfuls and called it a day]
  • some canned straw/button mushrooms [I used fresh button mushrooms (about 6), chopped into quarters]
  • 2 teaspoons cooking oil [I used olive oil]
  • 1 green pepper, sliced into medium-sized chunks
  • ½ white onion chopped into chunks
  • 2 cloves of minced garlic [I use the stuff out of a jar because I am lazy]
  • 1/2 teaspoon salt
  • 1/4 teaspoon sesame oil
  • 8 tablespoons water
  • 1 teaspoon corn starch
  • 2 tablespoon Chinese cooking wine (shaoxing or rice wine)
  • 2 dashes white pepper powder [I used black pepper]
  • 1 tablespoon of hoisin sauce
Method 1.    This step is optional, but it might take your dish to an extra level by giving your shrimp an extra crunch.  Defrost your shrimp and peel.  Then massage in some salt for about 1 minute and then rinse thoroughly under cold water for about 5 minutes. Pat dry and add a little corn starch and a tiny bit of baking soda to the shrimp.  Let sit for a minimum of 30 minutes and then rinse thoroughly. 2.    Mix together your sauce ingredients and whisk thoroughly.  Set aside. 3.    Heat cooking oil over medium to high heat.  You want your wok to be pretty darn hot!  I turned my burner dial to about 7 or 8.  Make sure you really let it get hot (you’ll know it’s ready if a drop of water essentially dances across the surface of your pan before evaporating).  Add in your green peppers and after about 1 minute, your onions.  You’ll want to keep things in your wok moving, though I didn’t need to do this perpetually (just give it  a stir every 20 seconds or so).  Add in your garlic (Tip:  If you add it into the oil after the veggies, it won’t just char and burn!). 4.    Add in your shrimp.  After about 30 seconds, add in your snow peas and your mushrooms, and then add your sauce to the pan. 5.    Stir everything well and keep it all moving until the shrimp are cooked through.  They will probably not need to be in your wok for more than 3 minutes max.  Once they begin to turn opaque and to curl up, they’re done.  Try to get them off the heat before they do curl up in earnest (you just want to see a hint of it), or else they’ll be overcooked (and gross). 6.    Serve immediately over hot rice.  Enjoy!
Yummy close-up

Yummy close-up

This meal had so many delightful contrasting textures – the shrimp had a nice crunch, but were juicy and succulent, the onions and mushrooms were soft, and the snow peas had a nice snap, as did the green peppers.  Because I doubled the sauce, I made sure to drizzle a little extra over the rice.  We had enough for two good-sized portions for each of us, plus one extra portion left-over.  This reheated really nicely the next day for dinner.  Honestly, with a 5 minute active cook time, how can you not try this one out?  If you’re super hungry or in a rush, you can skip the shrimp prep, which would cut your prep down to just however long it takes you to peel your shrimp and chop your veggies.   Super easy and really delicious, and not too hard on your wallet either!


  1. 02/09/2009

    This sounds so delicious. I think I’ll plan to make this soon.

  2. 02/09/2009

    Let me know how it goes! It’s really quick and yummy – perfect for weeknights.

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