🦐 How my dad cooks the JUICIEST Shrimp Stir Fry! (蝦仁炒雪豆)

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is often less expensive and can absorb flavors well.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option with a different flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a gluten-free thickener.

Peel the shrimp, counting three segments back from the tail and peeling it off.

Devein the shrimp by poking through with a toothpick if cooking shell-on, or slice it open along the back to remove the vein.

Use a paper towel to clean any remaining veins from the shrimp.

Marinate the shrimp with 1/4 tsp white pepper, scant 1/2 tsp salt, and 1 tbsp cornstarch, mixing well.

Prepare the snow peas by removing the tough string from both sides and soaking them in water for 5-10 minutes.

Cut 4 oz of celery into strips, then into roughly 1-inch long pieces.

Slice the carrot into diamonds, cutting at an angle into 1/2-inch pieces and then into 1/8-inch thick slices.

Cut green onions at an angle into inch-long pieces.

Cut 1 oz of ginger into small pieces.

Smash and mince 2 cloves of garlic.

Make the sauce by mixing 1/2 tsp salt, 1 tsp sugar, 1 tsp cornstarch, 1 tbsp cooking wine, a dash of white pepper, 1 tsp fish sauce, and 1 tbsp water.

Drain the snow peas after soaking.

Turn on the stove and blanch the snow peas by adding 8-10 oz of hot water, 1 tsp salt, and 1 tsp oil to a wok.

Once the water boils, add the celery and carrot, blanching for 30-40 seconds.

Add the snow peas and blanch for another 30 seconds before turning off the heat and draining the veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens