That corner of the garden becomes my grazing spot, the fresh spring peas and snow peas never quite make it to the kitchen. I’m too busy munching on them while I weed. So it’s off to the market for snow peas in the spring. Here’s a quick and easy dish, a classic Chinese restaurant-style stir-fry with shrimp, snow peas, ginger, and garlic. Enjoy!
2 teaspoons cornstarch (or potato starch)
1 tablespoon Shaoxing Chinese cooking wine or dry sherry
1/2 teaspoon kosher salt
Stir Fry:
1 pound shrimp, peeled and deveined
2 tablespoons peanut oil (or other vegetable oil)
1 tablespoon minced ginger
3 cloves garlic, thinly sliced
1/2 pound snow peas, strings removed
2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
1/4 cup chicken stock
4 scallions, white and light green parts, sliced diagonally
2 teaspoons dark roasted sesame oil
