Posts Tagged ‘chinese’

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