Snow Peas with Shrimp
I got this from Masa whose father owned a Chinese Restaurant in California He had also made these dishes at home so these are normal serving sizes
I got this from Masa whose father owned a Chinese Restaurant in California He had also made these dishes at home so these are normal serving sizes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon soy sauce
- 14 large shrimp shelled and cut in half
- 1 1/2 teaspoons cornstarch
- 3 tbsps peanut oil
- 1/3 cup chicken broth
- 1/2 cup water chestnuts sliced
- 1 1/2 cups snow peas
- 1/2 large onion wedged
- 2 small stalks celery sliced 1/4 in thick
- Carbohydrate 11.2636934967369 g
- Cholesterol 37.24 mg
- Fat 0.602961749999 g
- Fiber 2.08149997583322 g
- Protein 6.71081599993486 g
- Saturated Fat 0.117603749999862 g
- Serving Size 1 1 Serving (128g)
- Sodium 145.423521841412 mg
- Sugar 9.1821935209037 g
- Trans Fat 0.180524249999832 g
- Calories 76 calories
Step-by-step
- Mix cornstarch, water, sugar and soy sauce.
- Heat oil in skillet over high heat.
- Add salt.
- Put shrimp in pan and stir fry 1 min (shrimp should be white and pink).
- Add remaining ingredients except soy mixture.
- Cover and cook 1 1/2 mins.
- Stir.
- Add soy mixture and stir until thick.
- Serve.
While heavy American-Chinese stir-fries often rely on thick, gloppy brown sauces loaded with hoisin and garlic, homestyle preparations from coastal California kitchens prioritize the pure flavor of lightly bound ingredients. This dish depends entirely on rapid execution rather than long simmering times. When working over high heat, every component must be staged correctly before the flame is ever ignited.
- Slice the celery stalks uniformly to one-quarter inch thickness so they soften at the exact same rate as the crisp-tender snow peas.
- Dissolve the cornstarch completely in cold water before adding it to the skillet to prevent gummy lumps from forming in the hot pan.
- Shell and halve the fourteen large shrimp lengthwise to double their surface area, allowing the seasoned cornstarch slurry to coat the seafood more effectively.
- Heat the peanut oil until it shimmers visibly before introducing the salt and shrimp, ensuring the protein sears immediately rather than steaming in its own juices.
- Stir-fry the shrimp for precisely sixty seconds until the exterior turns an opaque pink and white before adding the remaining vegetables.
Covering the skillet for ninety seconds traps steam to cook the fibrous vegetables quickly while retaining their bright green color. Final thickening occurs instantly once the soy and cornstarch mixture hits the hot pan.
