How To Cook Stir-Fried Snow Peas With Shrimps

Pea pods are also known as snow peas, and here in the Philippines they are known as Chinese green peas or chicharo. They are the tender pods of baby peas. These pods are crispy and sweet, they go well with pork, chicken, beef, shrimps or any seafoods. The color of these pods is green and they are as translucent as jade; they enhance the color of any dish when properly cooked. 

Chicharo is a favorite Baguio vegetable, although it is a bit pricey here but a little of this versatile vegetable goes a long way specially when added to noodle dishes or any vegetable dish, we need only a handful and the noodle dish becomes beautiful to look at presentation wise. 

Ingredients:

1/4 kilo snow peas, snip off ends, strings removed, washed and drained

1/4 kilo fresh shrimps, peeled and cleaned marinated in 1/2 tsp salt, 2 tsp Shaoxing wine and 2 tsp cornstarch

2 Tbsp cooking oil

1 Tbsp minced garlic

1 Tbsp minced ginger

1 small red onion, chopped 

2 Tbsp oyster sauce

1 tsp chicken powder dissolved in 

1/4 c water to make chcken stock

4 stalks green onions, chopped

2 tsp dark roasted sesame seed oil

Procedure

Mix all the marinade for shrimps in a bowl and add the shrimps. Toss to coat and let sit for 20 to 30 minutes. 

Heat a saute pan over high heat and add oil and let get hot about 30 seconds.

Add the ginger, garlic and onions, toss to combine and stir-fry for about 30 seconds. 

Add the shrimps and all the marinade to the pan. Add the snow peas, oyster sauce, chicken stock and stir-fry until the shrimps turn pink, about 2 minutes.

Add the green onions and stir-fry for 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice. 

Enjoy!

Note: 

You may add other vegetables to this dish if you like variety like thinly sliced carrots, celery and cabbage and saute them all together at the same time.