Juicy shrimp and crisp snow peas in a light ginger, garlic and oyster sauce glaze.
150 gShrimps
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120 gChinese Snow Pea
1 cloveGarlic
5 gGinger
1.5 tbspWater
1.5 tspSoy Sauce
1.5 tspOyster Sauce
3 gCorn Starch
1.5 tspCooking oil
Pat the already cooked shrimp dry and keep refrigerated. Trim the snow peas and remove their strings. Finely chop the garlic and ginger. Mix the soy sauce, oyster sauce, corn starch and water until smooth.
Heat all the cooking oil in a wok or wide skillet over medium-high heat. Stir-fry the snow peas for 2 minutes, then add the ginger and garlic and stir for 30 seconds. The peas should stay bright green and crisp.
Stir the sauce again and pour it into the pan. Cook for 30-60 seconds, stirring, until the starch thickens the sauce and it becomes glossy.
Add all the already cooked shrimp and toss for 1-2 minutes, just until hot throughout and reheated to 74 °C. Stop promptly so the shrimp stay tender. Serve the entire stir-fry immediately as one portion.