Best Shrimp Peppers And Pea Pods Stir Fry Recipes

SHRIMP AND PEA POD STIR-FRY

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.
• In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
• Serve shrimp mixture over rice.

SHRIMP AND BELL PEPPER STIR FRY

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

GARLIC SHRIMP STIR-FRY WITH PEPPERS & ONIONS

Steps:

• Prepare your rice of choice.
• In a large skillet, saute the garlic in butter for 2 minutes.
• Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
• Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
• Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
• Serve over the prepared rice.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

SHRIMP, PEPPERS, AND PEA PODS STIR FRY

Steps:

• Heat oil in wok.
• Fry garlic 1 minute.
• Add shrimp, fry 3 minutes until pink.
• Add mushroom, onions, peppers and pea pods.
• Fry 2 minutes.
• Add soy and oyster sauce.
• Toss.
• In separate small pan, heat pan to hot.
• Don't use any oil.
• Fry seeds until light brown.
• Remove wok from heat.
• Garnish.
• Stir-fry with seeds.
• NOTE: Don't stir any meat or fish too much or it will create too much liquid.
• Your stove isn't as hot as those you see on TV.

SHRIMP AND SNOW PEA STIR-FRY

Steps:

• Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

CL SICHUAN SHRIMP STIR-FRY WITH BROCCOLI OR ASPARAGUS

Steps:

• Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
• Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
• Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
• Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).

SHRIMP WITH SNOW PEAS

Steps:

• In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside., In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.