5.0 from 3 votes
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 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 291 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 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 talks celery, cut thinly in a bias
- 12 quail eggs, hardboiled and peeled
- ½ pound large shrimp, peeled and deveined
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
Instructions
- In a bowl, combine soy sauce, water, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. Stir until cornstarch is dissolved. Set aside.
- 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.
- Add carrots and celery to pan and cook for about 30 seconds or until half done. Remove from pan and drain on paper towels.
- 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.
- Wipe down wok as needed. Add 1 tablespoon oil. Add onions and garlic and cook until softened.
- Stir stir-fry sauce mixture to disperse cornstarch and add to wok. Bring to a boil.
- 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.
- Serve hot.
Cup of Yum
Notes
- Have your mise en place set up ahead of time. Since stir-fries are typically cooked quickly, it’s important to have the vegetables, shrimp, and other ingredients washed, cut, and ready to be added to the hot wok.
- Use a wok for best results; its unique design allows even heating and easy distribution of ingredients. If you don't have one, you can also use a wide pan with slanted sides to allow room for ingredients to have contact with the heated surface and move around without spilling.
Nutrition Information
Calories
291kcal
(15%)
Carbohydrates
22g
(7%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.05g
Cholesterol
299mg
(100%)
Sodium
1599mg
(67%)
Potassium
516mg
(15%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
4120IU
(82%)
Vitamin C
72mg
(80%)
Calcium
128mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 291
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 299mg | 100% |
| Sodium | 1599mg | 67% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 4120IU | 82% |
| Vitamin C | 72mg | 80% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.