Ingredients

The following ingredients have 4 Servings
  • 3 tbsp vegetable oil
  • 1 carrot ((cut into florets or coins))
  • 12 oz sugar snap peas ((stringed) (340g))
  • 2 cloves garlic ((minced))
  • 6 Chinese mushrooms ((soaked in hot water for 30 mins, remove stems and cut into thin strips))
  • ½ lb shrimp ((peeled and deveined) (225g))
  • 2 tbsp soy sauce
  • 1 tbsp Shao Hsing cooking wine
  • Salt (to taste)
  • 1 tsp corn starch (mixed with 2 tbsp water)
  • 1 tsp sesame oil

Instruction

  • Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry carrots and sugar snap peas for 2 minutes. Remove and set aside.
  • Add remaining 2 tablespoons vegetable oil to the wok. Fry minced garlic for 30 seconds. Add mushrooms. Fry for 1 minute. Then add shrimp and continue to fry for another 2 to 3 minutes or until shrimps turn pink and curl.
  • Return carrots and sugar snap peas to the wok. Add soy sauce, Shao Hsing cooking wine, and salt. Fry for another minute.
  • Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.
  • Drizzle sesame oil on the top.
  • Transfer to a plate and serve immediately.