Shrimp with Young Peas

A classic Chinese dish featuring tender shrimp in an aromatic marinade with crispy peas. Prepared in a wok in just minutes and served with rice.

Ingredients

• 2 tsp Cornstarch
• 1 tbsp Dry sherry
• 0.5 tsp Sea salt
• 454 g Shrimp
• 2 tbsp Peanut oil
• 1 tbsp Ground ginger
• 3 clove Garlic
• 227 g Sugar snap peas
• 2 tsp Soy sauce
• 0.25 cup Chicken broth
• 4 pcs Green onions
• 2 tsp Sesame oil

Instructions

1. Mix cornstarch, dry sherry, and sea salt in a large bowl. Add the shrimp and toss well until evenly coated with the marinade. Let marinate for 15–20 minutes. While the shrimp marinates, slice the peas, ginger, and garlic.
2. Heat a wok or large skillet over high heat for about 1 minute. Add the peanut oil and let it heat for about 30 seconds, then add the ground ginger and minced garlic. Stir-fry for 30 seconds until fragrant.
3. Add the shrimp with all the marinade (scrape it from the bottom of the bowl with a silicone spatula), sugar snap peas, soy sauce, and chicken broth. Stir constantly and cook until the shrimp turn pink, about 2 minutes.
4. Stir in the sliced green onions and cook for another minute. Remove from heat, drizzle with sesame oil, and stir once more. Serve hot with steamed rice.