Red Meat Allergy Friendly Black Pepper Shrimp Stir-Fry with Snow Peas

Total time35 min

Prep time15 min

Cook time10 min

Red Meat Allergy Friendly Black Pepper Shrimp Stir-Fry with Snow Peas

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
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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 oil or vegetable oil), divided
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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