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Cantonese Shrimp and Snow Peas

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Member since 2007
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Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

This is based very loosely on a P.F. Changs recipe. I tried it there, liked it okay, but thought that I could do much better, and so I did =) Their version has green onions, which I dislike. Feel free to add them back in if you so desire.

Ingredients You'll Need

1 lb medium shrimp (71-90 shrimp per lb)
2 cloves garlic, pressed
1 teaspoon sesame oil
½ tbsp fresh grated ginger
Dash of white pepper
1 lb snow peas
1 tbsp sake
1 tsp oyster sauce
1 cup chicken stock
1 tablespoon cornstarch dissolved in 1/8 cup water


In a wok over medium high heat, cook the garlic and shrimp in the oil for 3 minutes or until they just turn pink, stirring constantly.

Stir in the ginger, pepper, peas, sake, oyster sauce, and chicken broth. Cover and cook 5 minutes longer or until peas are tender but still slightly crisp.

Add the cornstarch slurry to the wok and stir until thick and clear, about another minute.

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