This is another great and quick weeknight meal. I don’t know why I don’t think of making stir-fried dishes more often. They are quick to make (yes, they require some prep work and lots of pre-organization – but it all comes together so fast…) and generally pretty healthy, full of tender-crisp vegetables and a light protein.
I keep my recipes on 4 x 6 cards and the only notes on this were “Yummy, easy and light. Great flavor. Good stuff.” Enough said!
Stir-Fried Shrimp with Snow Peas and Mushrooms
2 tsp. cornstarch
1 tsp. dry sherry
2 tsp. water
4 tsp. peanut oil (I used canola oil)
1 lb. shrimp, peeled and deveined
1 Tbs. peeled and minced fresh ginger
1 small garlic clove, minced
1 package fresh snow peas
1/2 lb. fresh shiitake mushrooms, brushed clean, stems removed and caps cut into 1” pieces (the recipe says you can substitute baby bellas if needed.)
1/4 cup chicken stock
1/4 tsp. Asian sesame oil
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1. In a small bowl, stir together the cornstarch, sherry and water. Set aside.
2. Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. of the peanut oil and carefully tilt and rotate the pan to distribute the oil.
3. When the oil is hot, add the shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook them. Transfer to a plate.
4. Return the pan to high heat. Drizzle in the remaining 2 tsp. peanut oil, tilting the pan to coat the bottom and sides with the oil. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
5. Add the snow peas and mushrooms and return the shrimp to the pan. Stir-fry until the snow peas are bright green, 30 to 60 seconds. Pour in the stock and cook until the shrimp are opaque throughout, 2 to 3 minutes more.
6. Briefly stir the cornstarch mixture to recombine, then pour it into the pan. Stir-fry until the sauce thickens and turns clear, about 2 minutes. Add the sesame oil, salt and pepper. Transfer to a warmed serving dish and serve immediately.