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Cantonese Shrimp and Snow Peas


  • 1 1/2 pounds frozen peeled, raw shrimp
  • 1 1/2 teaspoons chicken stock base
  • 1 cup boiling water
  • 1/4 cup thinly sliced scallion
  • 1 clove garlic, crushed
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger, or less
  • Dash of pepper
  • 1 (6 ounce) package frozen Chinese pea pods, thawed
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon soy sauce


  1. Thaw shrimp. Dissolve chicken stock base in boiling water.
  2. In a skillet cook onion, garlic and shrimp in oil for 3 minutes, stirring frequently. If necessary, add a little of the chicken broth to prevent sticking.
  3. Stir in salt, ginger, pepper, pea pods and chicken broth. Cover and simmer 5 to 7 minutes longer or until peas are tender but still slightly crisp.
  4. Dissolve cornstarch in a little water. Add cornstarch mixture to shrimp and cook until thick and clear, stirring constantly. Season with soy sauce.

Serves 6.

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