SHRIMP AND SNOWPEAS

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more common substitute.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, while tofu is a cost-effective protein alternative.

Make a marinade with soy sauce, Chinese cooking wine, and freshly ground black pepper; whisk together.

Add peeled and deveined jumbo shrimp to the marinade; toss and refrigerate.

Prepare a stir-fry sauce with Chinese cooking wine, soy sauce, chicken broth, sugar, cornstarch, freshly ground black pepper, and rice vinegar; whisk vigorously.

Heat a pan or wok over medium-high heat and add canola oil or vegetable oil.

Add the marinated shrimp to the pan; cook for 1 minute on each side (about 2 minutes total) until just cooked.

Remove the shrimp from the pan and set aside.

In the same pan, add ginger and garlic; stir until fragrant and brown bits form from the soy sauce.

Add snow peas to the pan; stir-fry for about 1 minute, adding a teaspoon of oil if necessary.

Add the stir-fry sauce mixture to the pan; stir and simmer for about 2 minutes to cook the snow peas while maintaining their color.

Return the shrimp to the pan; cook for an additional 30 to 60 seconds to finish cooking the shrimp.

Add green onions and sesame seeds for garnish; serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens