Shrimp with Snow Pea Pods Recipe
Packed with aromatic garlic, fresh veggies, tender bamboo shoots, and Greg's signature sauce.
By Chef Greg Wong
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Shrimp (21-26/lb.) - 12 to 16 pieces
1/4 c. sliced bamboo shoots
1/4 c straw mushrooms (optional)
1/4 c. chopped green onions (cut 1/2” pieces)
Sliced ginger root (6 to 12 pieces)
1 tbs. chopped garlic
1 tbs. cooking wine (optional)
1/2 to 1 c. chicken stock
1/2 to 1 tsp. salt (to taste)
1/2 tsp. white pepper (optional)
1/2 tsp. sesame oil (to dress)
2 c. vegetable oil for frying (or personal preference)
With your wok pre-heated, add the frying oil and cook the shrimp, mushrooms, snow peas, and bamboo shoots at the same time, stirring evenly. When the shrimp starts turning opaque, (do not over cook the shrimp, they will cook more when added to the sauce), remove the shrimp and veggies from the wok with your strainer and remove the frying oil from the wok, turn the heat down to the pilot light, Set aside.
Lubricate your wok again with oil, add the garlic, ginger root, chopped green onion, cooking wine, and stir evenly. Turn up to medium heat and add the shrimp and veggies to the wok and mix, adding 3/4 of the chicken stock. Season to taste. Stir and then (optional) add a small amount of your cornstarch mix to thicken the sauce tossing thoroughly, finish up by adding the white pepper and sesame oil to the mix then add about 1-2 tbs. oil around your sauce in the wok–this will allow you to now turn up the heat to get your smokey finish for a few seconds. Plate and enjoy!