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Sugar Snap Peas with Shrimps and Baby Corn

Sugar Snap Peas with Shrimps and Baby Corn is an Asian vegetable stir-fry dish which can transcend from an everyday family meal to party fare. Stir frying takes only minutes to cook the vegetables, fresh shrimps, and baby corn, flavored with oyster sauce. This is an Asian in America recipe post by Elizabeth Ann Quirino.
Prep Time12 mins
Cook Time15 mins
Total Time27 mins
Course: Dinner, Lunch, Vegetables
Cuisine: Asian, Filipino
Keyword: Sugar Snap Peas Shrimps Baby Corn
Servings: 2 people
Calories: 33kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large skillet or wok : 12 to 14 inches in diameter
  • Medium-sized Stockpot

Ingredients

  • ½ pound sugar snap peas, edges trimmed
  • water for blanching
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic
  • 1 whole onion, chopped
  • 500 grams fresh large shrimps, peeled, tails and heads removed
  • 1 teaspoon lemon juice
  • 1 Tablespoon oyster sauce
  • 1 cup vegetable broth
  • 1 teaspoon sugar
  • 1 whole medium-sized carrot, peeled, sliced
  • 1 can (15 oz.) baby corn, drained
  • ½ teaspoon sesame oil
  • ½ teaspoon ground black pepper
  • 2 stalks scallion greens, chopped, for garnish

For serving

  • steamed rice

Instructions

To prepare the sugar snap peas:

  • Trim the edges and wash the sugar snap peas.
    In a medium-sized stockpot, filled with boiling water, over high heat, blanch the sugar snap peas for 1 minute.
    Take out the sugar snap peas and soak them in an ice bath (a bowl filled with cold water and ice). This maintains the fresh green color of the vegetables. Set aside.
    Reserve 1 cup of the hot water used for blanching for the stir fry. Discard the rest.

To stir-fry:

  • In a large skillet or wok, over medium-high heat, add the vegetable oil. When oil is hot, stir-fry the garlic and onions till soft.
    Add the shrimps and lemon juice. Cook for 5 to 6 minutes till shrimps turn pink.
  • Pour the oyster sauce and broth (reserved from blanching the vegetables).
    Add the carrots and baby corn. Blend in the blanched sugar snap peas. Mix ingredients.
  • Season with sesame oil, and pepper. Continue cooking for 5 minutes more.
    Garnish the top with scallions. Serve warm with rice.

Cook's comments:

  • Baby corn are taken from corn harvested, at an early stage, while the stalks are small and immature. Typically, baby corn, about 2-inches long, are eaten whole, the cob included. These are mildly flavored and often used for stir-fry dishes. They are sold in cans or packaged in heavy plastic, sold in major groceries or Asian markets.
    Oyster sauce is a Chinese condiment made from oysters, water and salt. It is a multipurpose seasoning for many Asian dishes. It has a thick consistency and is quite salty in flavor. When I use oyster sauce as an ingredient I find there is no need to add salt to the dish.

Nutrition

Serving: 100g | Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1298mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg