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
