Chinese-American · main

Shrimp and Snow Pea Stir-Fry

Shrimp and Snow Pea Stir-Fry reads umami 8.8, salinity 7.1 and richness 5.8 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 10.0 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 1.0 / 10
• Bitter & Earthy — 0.7 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 8.8 · Salinity 7.1 · Richness 5.8 · Marine & Briny 5.7 · Sweetness 3.6 · Allium 3.5 · Nutty 3.4 · Funk & Ferment 2.7 · Warm Spice 2.1 · Herbaceous 1.2 · Floral 1.2 · Sourness 0.9 · Bitterness 0.7 · Heat 0.6

What's in it (14)

• shrimp — 454 g
• cornstarch — 15 g
• salt — 3 g
• white pepper — 1 g
• vegetable oil — 41 g
• snow peas — 227 g
• garlic — 9 g
• ginger — 15 g
• soybean soy sauce — 44 g
• oyster sauce — 15 g
• granulated sugar — 4 g
• low-salt chicken broth — 118 g
• dark sesame oil — 5 g
• scallions — 200 g

Time & effort: about 18 min (8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 92.4 kcal, 8.1 g protein, 4.4 g fat, 5.6 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the shrimp dry and toss with 1 teaspoon of the cornstarch, the salt, and white pepper in a bowl; set aside to firm up while you prep the vegetables, 10 minutes.
2. Whisk the soy sauce, oyster sauce, sugar, broth, and remaining 2 teaspoons cornstarch together in a small bowl until the cornstarch dissolves; set aside.
3. Heat 2 tablespoons of the oil in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and sear undisturbed until pink and lightly browned on the first side, 1 to 2 minutes, then flip and cook until just opaque throughout, about 1 minute more. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the wok. Add the snow peas and stir-fry until bright green and crisp-tender, 1 to 2 minutes.
5. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
6. Re-whisk the sauce, pour it into the wok, and bring to a boil, stirring, until glossy and thickened enough to coat the back of a spoon, about 1 minute.
7. Return the shrimp and any accumulated juices to the wok and toss to coat in the glaze until heated through, 30 to 60 seconds.
8. Remove from the heat, stir in the sesame oil and scallions, and serve immediately over rice.

Dishes with a similar flavor shape

• Shrimp Lo Mein — Chinese-American
• Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
• Shrimp Fried Rice — Chinese-American
• Shrimp and Broccoli Stir-Fry — Chinese-American
• Shrimp Teriyaki Stir-Fry — Japanese

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.