Sugar Snap Peas with Shrimps and Baby Corn
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If you’re having a full spread of decadent dishes for the holidays, you can balance it with the simplicity of Sugar Snap Peas with Shrimps and Baby Corn. This is one of the easiest entrees you can cook whether for a holiday get-together or a family meal. Filipinos love this vegetable, which in Tagalog we call ‘sitsaro’. This can be a main course in itself, or a side to many others.
What I love most about cooking this recipe is how easy it is. Stir-frying takes minutes. You only need a large skillet or wok, the crisp sugar snap peas, if possible fresh-catch-of-the-day shrimps, the canned baby corn, and seasonings. In under thirty minutes, it’s done. This is also a great option to offer to friends or family who prefer more vegetables or seafood. You can even double the recipe to serve more guests.
In a few days, it will be Christmas, and soon, we greet the New Year. In the rush of the moment, remember to pause and take time to reflect on the months that have gone by. As you gather with family, savor each minute. It’s what the holidays are all about.
Sugar Snap Peas with Shrimps and Baby Corn
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
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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This dish looks and sounds so fragrant and amazing—it makes me wish I could eat it (I sadly cannot eat fish or shellfish). I will share this though with friends and family who can as I think they would love it!
Thanks, Molly!