Ingredients
1 lb large shrimp, peeled, deveined, tail off
1 tbsp tapioca starch (I like this brand)
2 carrots, peeled and sliced on a bias
4 stalks celery, sliced on a bias
10 oz fresh snow peas, ends and strings peeled off
4 green onions, chopped on a bias
1 tbsp Shaoxing (Chinese cooking wine) or dry Sherry (I like this brand)
Directions
1Rinse shrimp and pat dry. Season with salt and pepper and coat with tapioca starch. Set aside.
2Mix all the sauce ingredients together in a bowl and set aside.
3Bring a small pot of water to boil. Blanch carrots for 45 seconds. Add celery and blanch for 30 more seconds. Add snow peas and bell pepper to the pot and blanch for 1 minute. Drain vegetables in a strainer.
4Heat a large wok pan (or non-stick saute pan) up on high heat with sesame oil.
5Fry shrimp until no longer pink, about 2 minutes. Remove shrimp from the pan and set aside.
6Add the ginger, garlic, and green onions. Stir fry for 30 seconds. Add the shrimp and vegetables back into the wok (or non-stick saute pan). Stir-fry together for 1 minute. Add sauce and cook for 2 more minutes. The sauce will start to thicken and coat.
7Place into bowls and serve!
8Store in the fridge for up to 3 days.
Shrimp and Snow Peas
