Shrimp and Sugar Snap Peas

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 tsp. Chinese rice wine or dry sherry
  • 1 tsp. minced garlic
  • 2 tsp. cornstarch
  • 1/4 tsp. sugar
  • 1/8 tsp. white pepper
  • 3/4 lb. Large raw shrimp, shelled and deveined
  • 1 tsp. vegetable oil
  • 1/2 onion, thinly sliced
  • 2 cups (6 ounces) sugar snap peas, ends trimmed
  • 3 Tbsp. chicken broth
  • 1 tsp. cornstarch dissolved in 2 tsp. of water
  • 1/2 tsp. sesame oil


In a medium bowl combine marinade ingredients. Add shrimp and stir to coat. Set aside for 10 minutes.

Heat a wok over high heat until hot.

Add oil, swirling to coat sides.

Add onion and sugar snap peas; cook, stirring, until sugar snap peas are tender, about 2 minutes.

Add shrimp and cook until pink, about 1 minutes.

Add broth bring to a boil.

Add cornstarch solution and stir until sauce thickens.

Stir in sesame oil.

Transfer to a serving platter and serve.

(Copyrights, Yan Can Cook, Inc 2013)

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