Shrimp & Snow Pea Stir Fry (蝦仁炒雪豆)

This versatile 15-minute stir-fry is a master class in flavor and textures!

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Prep Time
7 min
Total Time
15 min
Yields
4 servings

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

This dish makes frequent (and welcome!) appearences at weeknight dinners. It comes together quickly, but the recipe makes no sacrifices in flavor or texture. The tender shrimp and crunchy snow peas, and the various textures and colors of the carrots, celery, and mushrooms, are a complete delight to eat.

Although you'll be whipping together a quick sauce for this stir-fry, you'll notice that the sauce ingredients are not very overpowering in flavor or amount. They're really just there for the assist. This is a stir-fry in the truly classic Cantonese style of highlighting the natural flavor of the main ingredients.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 10 oz shrimp
  • 10 oz snow pea
  • 4 oz celery
  • 1 carrot
  • 2 stalk green onion
  • 2 cloves garlic
  • 1 oz ginger
  • 1 pack seafood mushroom
  • 1 tbsp oil

Shrimp Marinade

  • 0.25 tsp white pepper
  • 0.50 tsp salt
  • 1 tbsp cornstarch

Sauce

  • 0.50 tsp salt
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tbsp cooking wine
  • 0.50 tsp white pepper
  • 1 tsp fish sauce
  • 1.5 tbsp water

Blanching

  • 10 oz boiling water
  • 1 tsp salt
  • 1 tsp oil

Stir-fry seasoning

  • 1 dash cooking wine
  • 1 dash sesame oil (

    to taste

    )

Sustainable sources of shrimp

If you’re looking to buy sustainably sourced shrimp, Monterey Bay Aquarium’s Seafood Watch recommends that you avoid shrimp from places like Argentina, China, India.

If you do end up buying shrimp from those areas, it's totally fine (my parents do), but Seafood Watch notes that the shrimp are sourced with less sustainable methods.

To learn more, check out the link at Seafood Watch.

Snow peas in Chinese cuisine

In Cantonese, snow peas are called 荷蘭豆 ho laan dau or "Holland Peas". It's said that the Dutch introduced them to Taiwan and modern-day Indonesia in the 17th century. Even though snow peas are actually native to the Mediterranean region, the name stuck and as snow peas spread around and grew in popularity, they became a staple in Chinese cuisine.

Peel the shrimp (10 oz). Start by pulling off the third segment from the tail. Then, it'll be easy to pull off the back and the tail completely. To peel the rest, hook your finger under the segment next to what you just removed, and pull the shell away. It should come off quite cleanly!

Of course, if your shrimp is pre-peeled, you can skip to de-veining and marinating.

Slice into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. This cut will make larger shrimp cook more evenly. Remove the vein, either by hand (a paper towel makes it super easy) or by picking it out with your knife.

If your shrimp is small and doesn't require the cut along the back, then pick out the vein with a toothpick. Jab the toothpick in under the vein, and pull it straight out.

Marinate shrimp

Mix the shrimp in a bowl with white pepper (0.25 tsp) and salt (0.50 tsp). When the seasonings have been thoroughly mixed into the shrimp, mix in cornstarch (0.50 tsp). The cornstarch helps keep the shrimp tender.

String the snow peas (10 oz). Both sides of the snow peas have a tough fiber, so remember to do both sides.

Pinch one of the tips and break off one side (or make a tiny cut there with a paring knife), so the tip is dangling, and then pull it along the attached side to pull the string out. It's a very satisfying pull, like undoing a seam. Repeat on the other side. Do this for all the snow peas.

Wash any dirt and debris off the stringed snow peas by soaking in water for 5-10 minutes. Then, drain the water and let them dry.

Cut celery (4 oz) lengthwise in half or into thirds, and then into 1-inch strips.

Cut the carrot (1 ) into diamonds. First, cut at an angle into 1/2-inch pieces. Then, lay them with a cut side down and slice them into 1/8-inch thick slices. Ta-da, diamonds!

Cut the green onions (2 stalk) at an angle into inch-long pieces.

Cut the ginger (1 oz) into slices, and then small pieces. Don't mince finely here, as that would be more likely to burn in the oil later.

Smash the garlic (2 cloves) with the flat side of your knife. Then, peel and mince them.

Remove the ends of seafood mushrooms (1 pack) with a quick cut.

In a small bowl, mix together salt (0.50 tsp), sugar (1 tsp), cornstarch (1 tsp), cooking wine (1 tbsp), white pepper (0.50 tsp), fish sauce (1 tsp), and water (1.5 tbsp).

This will be the delicious sauce for the stir-fry! Mixing it together now will make the quick stir-fry process go so, so smoothly.

Pour boiling water (10 oz) into a wok and set it to high heat. Add salt (1 tsp) and oil (1 tsp). If the water cools down, wait until it comes back to a boil before starting to blanch the vegetables.

Take advantage of the time it takes for each different vegetable to blanch, and add them in this order:

  • First, celery and carrot, then wait 30-40 seconds
  • Next, snow peas, then wait 30 seconds
  • Finally, seafood mushrooms.

Once everything is blanched but still brightly colored, drain the water out by pouring it all into a colander. Keep the blanched vegetables handy for stir-frying in just a minute.

You can either give the wok that you blanched the vegetables in a quick wipe, or grab a new wok. Heat it on high for 40-50 seconds, then add oil (1 tbsp).

Let the oil heat up for 15-20 seconds, then stir-fry the shrimp for 40-50 seconds, making sure to flip and toss them for even cooking. When they turn white, quickly transfer to a plate. You definitely don't want them to overcook and become tough and rubbery.

Time to put it all together. There should still be plenty of oil left in the wok, so use that to stir-fry everything in this order, starting with the aromatics:

  • Add the ginger and garlic in, and stir-fry for 5 seconds
  • Add the green onion, and stir-fry for 10 seconds
  • Add the blanched vegetables, stir-fry for 5 seconds
  • Add the shrimp, and stir-fry for 10 seconds
  • Season with cooking wine (1 dash), and stir-fry for 10 seconds.
  • Mix the sauce in case it has settled and separated, then pour it in, and stir-fry for 12-15 seconds

Turn off the heat, and drizzle a bit of sesame oil (1 dash) over everything. Remember it's pretty strong, so don't add too much!

Mix everything together for another 10 seconds, and plate. Enjoy!

Summary

Shrimp & Snow Pea Stir Fry (蝦仁炒雪豆)
This versatile 15-minute stir-fry is a master class in flavor and textures!
  • Prep Time: 7 min
  • Total Time: 15 min
  • Yield: 4 servings

Main Ingredients

  • 10 oz shrimp
  • 10 oz snow pea
  • 4 oz celery
  • 1 carrot
  • 2 stalk green onion
  • 2 cloves garlic
  • 1 oz ginger
  • 1 pack seafood mushroom
  • 1 tbsp oil

Shrimp Marinade

  • 0.25 tsp white pepper
  • 0.50 tsp salt
  • 1 tbsp cornstarch

Sauce

  • 0.50 tsp salt
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tbsp cooking wine
  • 0.50 tsp white pepper
  • 1 tsp fish sauce
  • 1.5 tbsp water

Blanching

  • 10 oz boiling water
  • 1 tsp salt
  • 1 tsp oil

Stir-fry seasoning

  • 1 dash cooking wine
  • 1 dash sesame oil (

    to taste

    )

Step 1 - Prepare shrimp

↑ Jump to details

Peel the shrimp (10 oz) if your shrimp is not pre-peeled.

Cut halfway into the shrimp lengthwise, going down its back. Remove the vein.

Marinate shrimp

Mix the shrimp in a bowl with white pepper (0.25 tsp) and salt (0.50 tsp). When the seasonings have been thoroughly mixed into the shrimp, mix in cornstarch (0.50 tsp).

Step 2 - Prepare veggies

↑ Jump to details

String the snow peas (10 oz). Both sides of the snow peas have a tough fiber, so remember to do both sides.

Wash any dirt and debris off the stringed snow peas by soaking in water for 5-10 minutes. Then, drain the water and let them dry.

Cut celery (4 oz) lengthwise in half or into thirds, and then into 1-inch strips.

Cut the carrot (1 ) into diamonds. First, cut at an angle into 1/2-inch pieces. Then, lay them with a cut side down and slice them into 1/8-inch thick slices.

Step 3 - Prepare aromatics

↑ Jump to details

Cut the green onions (2 stalk) at an angle into inch-long pieces.

Cut the ginger (1 oz) into slices, and then small pieces.

Smash, peel, and mince the garlic (2 cloves).

Remove the ends of seafood mushrooms (1 pack) with a quick cut.

Step 4 - Create sauce

↑ Jump to details

In a small bowl, mix together salt (0.50 tsp), sugar (1 tsp), cornstarch (1 tsp), cooking wine (1 tbsp), white pepper (0.50 tsp), fish sauce (1 tsp), and water (1.5 tbsp).

Step 5 - Blanch vegetables

↑ Jump to details

Pour boiling water (10 oz) into a wok and set it to high heat. Add salt (1 tsp) and oil (1 tsp).

Blanch everything in the same wok, adding them to the wok in this order:

  • First, celery and carrot, then wait 30-40 seconds
  • Next, snow peas, then wait 30 seconds
  • Finally, seafood mushrooms.

Once everything is blanched but still brightly colored, drain the water out by pouring it all into a colander.

Step 6 - Stir-fry shrimp

↑ Jump to details

Heat a clean wok on high for 40-50 seconds, then add oil (1 tbsp).

Let the oil heat up for 15-20 seconds, then stir-fry the shrimp for 40-50 seconds until they turn white. Transfer to a plate.

Step 7 - Stir-fry everything

↑ Jump to details

Use the remaining oil in the wok to stir-fry everything in this order, starting with the aromatics:

  • Add the ginger and garlic in, and stir-fry for 5 seconds
  • Add the green onion, and stir-fry for 10 seconds
  • Add the blanched vegetables, stir-fry for 5 seconds
  • Add the shrimp, and stir-fry for 10 seconds
  • Season with cooking wine (1 dash), and stir-fry for 10 seconds.
  • Give the sauce a quick mix, then pour it in, and stir-fry for 12-15 seconds

Turn off the heat, and drizzle a bit of sesame oil (1 dash) over top.

Mix everything together for another 10 seconds, and plate. Enjoy!

Step 8 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 9 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.