Garlic and Ginger Shrimp Stir-Fry with Snow Peas

This recipe is based on one I found in the NY Times Cooking section. It is quick and easy and very tasty.

We typically serve it over brown rice, but the dish is also excellent with jasmine rice or just plain white rice. If you prefer less sauce, simply halve all of the ingredients except the shrimp and the snow peas. Don’t skip the brining step at the beginning; it really does help the shrimp avoid becoming little lumps of rubber. Enjoy!

Garlic and Ginger Shrimp Stir-Fry with Snow Peas

Prep Time: 15 mins
Cook Time: 5 mins
Yields: 2 to 4 Servings


  • 1 tablespoon plus 1/4 teaspoon salt
  • 1 lb. large shrimp, peeled and deveined
  • 2/3 cup chicken broth
  • 4 teaspoons dry sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons minced garlic
  • 1-1/2 tablespoons minced ginger
  • 6 ounces snow peas, strings removed, rinsed and dried


  1. In a large bowl, dissolve 1 tablespoon of salt in 2 cups of cold water. Add the shrimp and soak for 5 minutes. Rinse the shrimp and pat dry on paper towels.
  2. Mix together in a bowl the chicken broth, sherry, soy sauce, cornstarch, sugar and pepper.
  3. Heat the wok over high heat. When the wok is hot, add 1 tablespoon of oil and swirl it around a bit to heat it. Add the shrimp and stir-fry until just pink, about 2-3 minutes. The shrimp should not be cooked through at this point as it will cook for another couple of minutes with the other ingredients.
  4. Add the remaining 1 tablespoon of oil, the crushed red pepper, garlic and ginger, and stir-fry for a few seconds. Add the remaining 1/4 teaspoon of salt and the snow peas, and stir-fry for another minute.
  5. Give the cornstarch mixture a stir, pour it into the wok, and bring to a boil. Stir-fry until the sauce has thickened and the shrimp is just cooked through, about 30 seconds or so. Serve immediately

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