Best 3 Shiitake Shrimp And Snow Pea Stir Fry Recipes

Indulge in the symphony of flavors that is Shiitake Shrimp and Snow Pea Stir-Fry, a harmonious blend of textures and tastes that will tantalize your palate. Succulent shrimp, meaty shiitake mushrooms, and crisp snow peas dance together in a vibrant harmony of colors, aromas, and textures. This delectable dish is not only a culinary delight but also a symphony of umami flavors, thanks to the addition of oyster sauce and soy sauce. Accompanying this main course are three complementary recipes that elevate the dining experience.

Embark on a culinary journey with Steamed Jasmine Rice, a fragrant and fluffy foundation that perfectly complements the richness of the stir-fry. Discover the vibrant and refreshing flavors of Cucumber Salad, a delightful medley of crisp cucumbers, tangy vinegar, and aromatic sesame seeds. And for a sweet finish, immerse yourself in the lusciousness of Mango Sticky Rice, a classic Thai dessert that combines the tropical sweetness of mango with the creamy richness of sticky rice, crowned with a drizzle of coconut cream. Prepare to be captivated by this quartet of culinary delights, each recipe carefully curated to create a memorable and satisfying meal.

Here are our top 3 tried and tested recipes!

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Stir-Fried Shrimp with Snow Peas and Ginger image

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.

Provided by CCSWALLA

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
2 tablespoons chopped fresh chives
¼ teaspoon salt

Steps:

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Stir-Fried Shrimp With Snow Peas and Ginger image

In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from Grace Young's book, "The Breath of a Wok," ran alongside it. It is simple, fresh and fast. It cooks in under 5 minutes, so start your pot of rice as you clean the shrimp and chop the ginger, garlic and scallions.

Provided by Julia Moskin

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon plus 1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
1/3 cup chicken broth
2 teaspoons rice wine or dry sherry
1 1/2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon sugar
1/8 teaspoon ground white pepper
1 tablespoon plus 2 teaspoons vegetable oil
2 tablespoons minced garlic
1 teaspoon minced ginger
6 ounces snow peas, strings removed, washed and dried
1 scallion, chopped

Steps:

In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP WITH SNOW PEAS

Shrimp with Snow Peas image

Provided by Susan Bishop-Sauter

Categories Ginger Shellfish Vegetable Stir-Fry Quick & Easy Shrimp Pea Summer Bon Appétit Massachusetts

Yield 4 appetizer servings

Number Of Ingredients 13

Ingredients

1 egg white
1 tablespoon cornstarch
1 tablespoon dry white wine
1 pound uncooked medium shrimp, peeled, deveined, butterflied
1 tablespoon catsup
1 tablespoon soy sauce
2 teaspoons sugar
1/4 cup vegetable oil
1 onion, chopped
3 large garlic cloves, minced
2 teaspoons minced peeled fresh ginger
24 snow peas, strings removed
2 teaspoons cornstarch dissolved in 2 tablespoons water

Steps:

Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you save time and avoid scrambling during the cooking process.
Use fresh ingredients: The fresher your ingredients, the better your stir-fry will taste. If possible, use organic or locally-grown produce.
Cut your vegetables evenly: This will help them cook evenly and will also make your stir-fry look more appealing.
Don't overcrowd the wok: If you overcrowd the wok, the vegetables will steam instead of stir-frying. Cook the vegetables in batches if necessary.
Use a high heat: Stir-fries are best cooked over a high heat. This will help to sear the vegetables and give them a slightly smoky flavor.
Stir constantly: Stirring the vegetables constantly will prevent them from burning and will also help to distribute the sauce evenly.
Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooked vegetables will be mushy and flavorless.
Add the sauce at the end: Adding the sauce at the end of the cooking process will help to prevent it from burning.
Serve immediately: Stir-fries are best served immediately after they are cooked. This will help to preserve the鮮度 and flavor of the vegetables.

Conclusion:

Shiitake shrimp and snow pea stir-fry is a delicious and healthy meal that can be prepared in just 20 minutes. This recipe is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you're looking for a quick and easy weeknight meal, give this shiitake shrimp and snow pea stir-fry a try.