lunchpail

Shrimp and snow pea stir fry

Ingredients

Shrimp marinade

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

Main ingredients

• 10 oz boiling water
• 10 oz shrimp
• 10 oz snow peas
• 4 oz celery, 1-inch strips
• 1 carrot, cut into diamonds
• 2 stalk green onion
• 2 cloves garlic
• 1 oz ginger
• 1 pack seafood mushroom
• 1 tbsp avocado oil
• 1 dash cooking wine
• 1 dash sesame oil

Sauce

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

Instructions

1. Marinate shrimp in small bowl to keep them tender.
2. Prep veggies.
   • Rinse snow peas or soak them in water 5–10 min.
   • Cut carrots into diamonds. First cut at an angle into ½-inch pieces. Then lay them with a cut side down and slice them into ⅛-inch thick slices.
3. Prep aromatics.
   • Cut green onion at an angle into inch-long pieces
   • Cut ginger into slices, then small pieces. Don’t mince finely (burns more easily that way).
   • Smash garlic with flat side of knife, then peel and mince.
   • Cut ends off mushrooms.
   • Mix sauce ingredients in small bowl
4. Blanch vegetables
   • Pour 10 oz boiling water into wok over high heat. Add in 30 sec intervals: celery and carrot, then snow peas, then mushrooms.
   • Cover and cook until veggies soft (not al dente). Set aside, including liquid.
5. Stir-fry shrimp
   • Wipe out wok and heat on high for 45 sec. Add oil and heat for 15 sec.
   • Add in 10-second intervals: ginger and garlic > green onion > shrimp > 1 dash cooking wine > sauce (give it a quick mix beforehand).
   • Stir-fry shrimp 45 sec (toss for even cooking). When they turn white, turn off heat.
6. Combine
   • Add 1 dash sesame oil and veggies, including liquid.
   • Mix well and serve.