Mustard Free Black Pepper Shrimp Stir-Fry with Snow Peas
Total time35 min
Prep time15 min
Cook time10 min
4.7(27)
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 1 tbsp soy sauce
- 1 tsp cornstarch
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 ½ tsp coarsely ground black pepper
- ¼ cup water
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 3 scallions, cut into 1-inch pieces
For serving
- 1 tsp toasted sesame seeds (optional)
- steamed white rice, for serving (optional)
Instructions
- 1
In a medium bowl, toss the shrimp with 1 tbsp soy sauce and 1 tsp cornstarch until evenly coated. Set aside to marinate for 10 minutes at room temperature.
- 2
In a small bowl, whisk together the oyster sauce, 1 tbsp soy sauce, Shaoxing wine, sesame oil, 1 tsp cornstarch, coarsely ground black pepper, and water until smooth. Set the sauce aside.
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