Snow Peas and Shrimp Stir-fry
Snow Peas with Shrimp Stir-fry is an easy and mouth-watering stir-fry consisting of crunchy and sweet snow peas, stir-fry veggies, juicy large shrimp, and hardboiled quail eggs, mixed in a savory stir-fry sauce. Serve it with steamed rice or noodles for a delicious mid-week family meal!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup light soy sauce (Kikkoman)
- ½ cup water
- ¼ cup oyster sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon corn starch
- 1 tablespoon sugar
- ¼ teaspoon pepper
- canola oil
- 1 pound snow peas, ends trimmed
- 1 large carrot, peeled and cut thinly in a bias
- 2 stalks celery, cut thinly in a bias
- 12 quail eggs, hardboiled and peeled
- 1/2 pound large shrimp, peeled and deveined
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
Instructions
- 1
In a bowl, combine soy sauce, water, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. Stir until cornstarch is dissolved. Set aside.
- 2
In a wok or wide pan over medium heat, heat 1 tablespoon of oil. Add snow peas and cook for about 10 seconds. Remove from pan and drain on paper towels.
- 3
Add carrots and celery to pan and cook for about 30 seconds or until half done. Remove from pan and drain on paper towels.
- 4
Add another tablespoon of oil to the pan, if needed. Add shrimp and cook for about 2 to 3 minutes or just until the color changes to pink. Remove from pan and drain on paper towels.
- 5
Wipe down wok as needed. Add 1 tablespoon oil. Add onions and garlic and cook until softened.
- 6
Stir stir-fry sauce mixture to disperse cornstarch and add to wok. Bring to a boil.
- 7
When it begins to thicken, add shrimp, quail eggs, celery, carrots, and snow peas. Continue to cook for about 2 to 3 minutes or until heated through.
- 8
Serve hot.