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Shrimp and Snow Peas Stir Fry With Oyster Sauce
This stir fry made with shrimp, snow peas and oyster sauce is a really quick and easy recipe that everyone loves.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
390
kcal
Author
Wanda Simone
Equipment
garlic press
grater
2 bowls
1 Wok or large frying pan
1 plate
paper towel
Ingredients
2
pounds
shrimp
peeled and de-veined
½
teaspoon
salt
1
teaspoon
vegetable oil
1½
teaspoons
cornstarch
¼
cup
chicken stock
3
Tablespoons
oyster sauce
or fish sauce
½
teaspoon
cornstarch
¼
cup
vegetable oil
2
cloves
garlic
minced
2
teaspoons
fresh ginger
peeled and grated
1
pound
fresh snow peas
washed and trimmed
2
teaspoons
dry white wine
Instructions
In the first bowl, mix the shrimp with the salt and 1 teaspoon of vegetable oil.
Mix in 1½ teaspoons corn starch. Set aside.
In the second bowl, mix the chicken stock, oyster sauce and ½ tsp of corn starch.
Pre-heat the wok to medium-high.
Add ¼ cup of vegetable oil and cook for 1 minute.
Stir fry garlic and ginger in the wok for 30 seconds, stirring constantly.
Add the shrimp mixture.
Stir-fry until the shrimp has just turned pink (2 - 3 minutes).
Remove the shrimp from the wok and place on a paper towel covered plate to drain the oil.
Add the snow peas to the wok and stir fry for 30 seconds.
Add the chicken broth mixture, stirring constantly until slightly thickened, about 1 minute.
Add the shrimp back into the wok.
Stir in the white wine.
Notes
Serve over rice so that it absorbs some of the sauce.
Nutrition
Serving:
1
serving
|
Calories:
390
kcal
|
Carbohydrates:
12
g
|
Protein:
49
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
366
mg
|
Sodium:
956
mg
|
Potassium:
861
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1233
IU
|
Vitamin C:
69
mg
|
Calcium:
202
mg
|
Iron:
4
mg