Stir-fried Sugar snap peas with shrimp


Sugar snap peas are small, rounded pods, containing tiny peas. They are similar to mange tout, and the whole pod is eaten, but they are plumper. Sugar snaps have a fresh, sweet flavor and a crunchy texture. Look for bright green, crisp pods, which are full of peas but not bursting at the seams.  Sugar snap peas can be steamed or stir-fried.  Today I prefer stir-fried and please be aware do not over cook or they will lose their flavor and crunchy texture.  This dish just need 5 minutes for cooking…it’s easy and fast fresh…this recipe we call "Pad Thou Kak kap Koong" the other Thai food local style…you will love it!!!

Ingredients:
  • 300 g. Sugar snap peas (frozen or fresh)
  • 5 cloves garlic, chopped
  • 3 tbsp vegetable oil
  • 2 tbsp oyster sauce
  • 1 tbsp Soy Sauce
  • ¼  tbsp pepper powder
Preparations:
  1. Clean and remove the shrimp shell but leave the tails (for good appearance).
  2. Then cut open the back of each shrimp to remove the veins.
  3. Simply wash the sugar snap peas and top and tail if the ends are tough.
  4. Heat oil  in wok over high heat.  Wait until the oil is smoky, and then add shrimp for fry until turn to pink.
  5. Add cut string bean and garlic, oyster sauce, soy sauce and water (all ingredients in the wok)
  6. Stir quickly for 2-3 minutes then turn down the heat.
  7. Transfer to a serving place. Sprinkle with pepper powder.
  8. Serve immediately with hot steamed rice


  

No comments: