This summer, i did not plant any yellow squash but did enjoy a stir fry with a few that was given to me. Snap peas are nutritious and filling, yet not as high in total carbohydrates and fats as normal peas. The pods themselves contribute mostly water and vitamins when conssummed. Together, this stir fry impressed the palate.
1/2 lb shrimp, peeled and deveined
1/2 lb snap peas
2 - 3 yellow squash - seeded and cut into bite size
1 fresh red chilly pepper, seeded and julienned
1 tsp chopped garlic
1 tsp minced ginger
Marinate for the shrimps:
2 tsp cornstarch/tapioca starch
1/2 tsp pepper
1/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp oyster sauce
2 tsp soya sauce
1 tsp sugar
1 tsp cornstarch
1/4 cup chicken stock
A dash of shaoxing wine
Combine the ingredients for the sauce, set aside.
Marinate shrimps with the marinating ingredients, set aside.
Heat 1 cup oil in a wok or skillet until hot but not smoking. When hot, add the snap peas for just a minute, and as soon as the snap peas are bright green, remove with slotted spoon and drain.
Reheat the oil and add in the shrimp and stir, separating the pieces, just until the shrimp changes color. Remove from the oil to drain.
Remove the oil and reserve.
Reheat the wok over high heat. When hot, add 3 tbsp of the reserved oil. When the oil is hot, add the yellow squash , chilly pepper, garlic and ginger. Cook, stirring until the squash is soft.
Add in the snap peas, shrimps and the stock mixture, bring to a boil and cook until the stock thickens and clear. Splash in the wine and continue to stir briefly.
Spoon into a serving plater and serve sprinkled with sesame oil.