Shrimp and Snap Pea Stir-Fry
A hot pan, five minutes of tossing, and dinner is on the table before the rice cooker beeps.
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Written
Method
-
Pat the shrimp very dry and season with salt and pepper.
-
Whisk together the soy sauce, rice vinegar, honey, and cornstarch until no lumps remain.
-
Heat the oil in a wok or large skillet over high heat until it shimmers.
-
Add the shrimp in a single layer and let them sear, undisturbed, until the bottoms are golden, about 1 minute.
-
Flip the shrimp, add the garlic and ginger, and toss until fragrant.
-
Add the snap peas and scallions, tossing constantly until the peas turn bright green and just tender.
-
Pour in the sauce and toss until it thickens into a glossy coat on everything in the pan.
-
Serve immediately over rice, while the shrimp are still snapping hot.
Notes
The whole dish lives or dies on heat and dryness: a wet shrimp steams instead of sears, and a lukewarm pan turns everything gray and soupy instead of glossy. Get the pan ripping hot before anything hits it, and resist the urge to stir the shrimp for that first minute — let them actually brown.
Swap the snap peas for broccoli florets or sliced bell pepper if that’s what’s in the fridge, and chicken thighs work in place of the shrimp with an extra few minutes of cooking time. Best eaten immediately, spooned over rice with the sauce pooling underneath.