Stir-Fried Shrimp with Sugar Snap Peas and Mushrooms
A Chinese wok is best for stir-frying, but you can also get good results with a sauté pan or deep fry pan. Heat the pan before adding the oil, and swirl to coat the sides as well as the bottom. For the best results when stir-frying, have the ingredients prepped before you begin, and add quick-cooking foods, such as small pieces of meat, fish or tofu, separately from slower-cooking foods, such as dense vegetables.
- 2 lb. (1 kg) large shrimp, peeled and deveined
- 1 tsp. toasted sesame oil
- 1 Tbs. tamari or light soy sauce
- 1 tsp. salt
- 2 Tbs. peanut or canola oil
- 2 garlic cloves, minced
- 1 Tbs. peeled and grated fresh ginger
- 1/2 lb. (250 g) mixed fresh mushrooms, such as oyster or cremini
- 1/2 lb. (250 g) sugar snap peas, halved crosswise
- 2 green onions, white and tender green parts, cut into 1-inch (2.5-cm) pieces
- 2 Tbs. rice wine or dry sherry
- Fresh cilantro leaves for garnish
- Cooked white rice for serving
In a large bowl, combine the shrimp, sesame oil, tamari and salt. Toss to coat.
In a wok or large fry pan over medium-high heat, warm the peanut oil. Add the garlic, ginger and shrimp and stir-fry until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon, transfer the shrimp to a bowl.
Add the mushrooms to the pan and stir-fry over medium-high heat until they soften, about 3 minutes. Add the sugar snap peas and stir-fry until bright green, about 1 minute. Add the green onions and rice wine. Cover and cook until the snap peas are crisp-tender, about 2 minutes. Return the shrimp to the pan and stir-fry just until heated through, about 1 minute. Garnish with cilantro leaves and serve immediately with the rice. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)