Shrimp with Snow Peas & Water Chestnuts
Submitted by bekie29
A classic Chinese stir-fry of wine-marinated shrimp with crisp snow peas, crunchy water chestnuts, ginger, and soy sauce in a light glossy sauce. Quick, healthy, and full of snap and texture.
YIELD
4 servingsPREP
35 minCOOK
15 minREADY
50 minThis is Chinese takeout done right, in your own wok, in about 15 minutes of actual cooking.
Shrimp marinate in Shaoxing wine and salt while you prep everything else. Then fresh ginger hits a screaming hot wok, the shrimp sear until just opaque, and snow peas and water chestnuts get tossed in for a flash of heat. The reserved marinade comes back with soy sauce and a touch of cornstarch to create a glossy sauce that clings to everything.
Every bite is a mix of textures: tender shrimp, snappy peas, and the satisfying crunch of water chestnuts.
Kitchen Tips
- Use Shaoxing wine if you can find it. Dry sherry is a solid backup, but Shaoxing adds a deeper, more authentic flavor to the marinade.
- Have everything prepped and within arm’s reach before you fire up the wok. Stir-frying moves fast and there’s no time to chop once the oil is hot.
- Don’t overcook the snow peas. They go into the wok just to heat through and should still have a bright green snap when you serve them.
- Mix the cornstarch with a bit of water before adding it to the wok. Dry cornstarch dumped straight in will clump.
Ingredients
Directions
Toss shrimp with salt, add wine and marinate 20 minute to several hours.
Drain shrimp and reserve marinade.
Heat wok on high heat, add oil.
Add ginger, stir-fry until fragrant and add shrimp.
Stir-fry until shrimp are opaque, 2 to 4 minutes depending on size.
Add snow peas and wter chestnuts; stir-fry until just heated through.
Add reserved marinade, soy sauce and cornstarch mixture.
Bring to boil and cook until sauce thickens.
Serve immediately.
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