Shrimp With Snow Peas & Water Chestnuts
Description
This classic Chinese-inspired stir-fry is the ultimate weeknight dinner solution, delivering a perfect balance of textures and flavors in under thirty minutes. The star of the dish is succulent shrimp, lightly marinated to enhance its natural sweetness, paired with the bright, fresh crunch of snow peas and the distinctive snap of water chestnuts. Aromatic ginger and a savory blend of soy sauce and Shaoxing wine create a glossy, umami-rich sauce that clings beautifully to every bite. Serve it hot over steamed jasmine rice or egg noodles to soak up the delicious sauce.Ingredients
Directions
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Toss the shrimp with a pinch of salt and the Shaoxing wine; let marinate for 20 minutes to several hours.
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Drain the shrimp and reserve the marinade liquid for later use.
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Heat a wok or large skillet over high heat and add the oil.
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Add the minced ginger and stir-fry until fragrant, about 30 seconds.
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Add the shrimp to the wok and stir-fry until opaque and pink, about 2 to 4 minutes depending on size.
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Add the snow peas and sliced water chestnuts; stir-fry until the vegetables are just heated through but still crisp.
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Pour in the reserved marinade, soy sauce, and the cornstarch mixture.
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Bring the sauce to a boil and cook until it thickens and coats the ingredients, about 1 minute.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 0.2g1%
- Cholesterol 86mg29%
- Sodium 178mg8%
- Total Carbohydrate 4.5g2%
- Dietary Fiber 1.2g5%
- Sugars 1.5g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marinating the shrimp for at least 20 minutes helps tenderize the meat and infuse it with flavor. You can marinate for up to several hours in the refrigerator for deeper flavor penetration.
If you cannot find Shaoxing wine, dry sherry is an excellent substitute. For a non-alcoholic version, you can use a splash of rice vinegar mixed with a little water.
Ensure your wok or pan is very hot before adding the oil to achieve a proper stir-fry sear and prevent sticking.
Do not overcook the shrimp, as they will become rubbery. They are done as soon as they turn opaque and pink.
Snow peas should be trimmed of the tough string along the edge. Water chestnuts add a unique crunchy texture; if unavailable, you can substitute with sliced bamboo shoots or keep it simple with just snow peas.
Serve this dish over steamed jasmine rice, white rice, or egg noodles to absorb the flavorful sauce.
This dish is best served immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the vegetables may lose some crispness upon reheating.
