Shrimp With Snap Peas & Water Chestnuts

I like to stir fry — it’s so quick and easy, and with just using one pan, cleanup is simple, too. 

The trick to making any type of food that can be cooked in a wok is to have every thing prepped.

  • Prepare the meat, whatever kind you are using, into bite sized pieces
  • Have your vegetables cleaned and ready to put into the wok.  Try not to put ‘wet’ vegetables into the wok, as this will cause them to steam, instead of fry. 
  • Use a plate or small dishes for other items such as garlic, ginger, spring onions, etc.  Then you can just toss them in when needed. 
  • Have any sauces you will use at the ready.. not in the refrigerator. 

 

Shrimp With Snap Peas & Water Chestnuts

1 pound shrimp, peeled and cleaned
Sesame Oil
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1/2 pound snap peas, ends snipped
1/2 cup sliced water chestnuts, fresh if you can get them
1 tablespoon soy sauce

My version of this is very simple:

Peel and clean the shrimp.  Heat your wok or pan over highest heat possible.  Add the sesame oil and allow to heat until /almost/ smoking.  At once, toss in peas and shrimp.  Stir fry until the shrimp are about half done. Add the water chestnuts and soy sauce.  Stir in the ginger and garlic, and cook 30 seconds more.  Serve right away with rice.

Notes:

Make this with Snow peas if you like.  I just happen to prefer snap peas.

Make this with beef or chicken for a variation.

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