Ginger Sesame Shrimp with Snow Peas

The vibrant colors of fresh vegetables never fail to excite me.  I always try to pick a couple of  bright colored vegetables while I grocery shop, just to keep me motivated about cooking, through the week.  My this week’s saviors were the asparagus, with which I made the stir-fry, the bright green snow peas that I decided to team with the shrimp  and the green-witch celery, that went into the fried rice. So it was full blown panda express at home, this Friday night :D.

Ingredients

1 tbsp sesame seeds
2 tbsp sesame oil
1 tbsp refined vegetable oil
1 lb shrimp, shelled and deveined
6 – 8 oz snow peas, trimmed and stringed
11/2 tsp crushed black pepper
1 tsp hot sauce
1 tbsp minced garlic
1 cup onions chopped into chunks
1 tbsp ginger paste
2 tbsp oyster sauce 1 tbsp brown sugar
2 tbsp  soy sauce
1/2 tsp corn starch

 

 

 Directions

Toast the sesame seeds on a medium flame, in a heavy bottom pan until golden brown. Take care not to scorch them. Set aside.

Heat the oils in a wok.

Add the onion saute for a minute, when they turn translucent add ginger and garlic and sauté for another minute.

Add the snow peas, brown sugar, pepper,sauces and stir-fry for a minute.

Add the shrimps, and con starch dissolved in water and sauté until the sauce thickens and the shrimps turn pink. 

Reduce heat to low, sprinkle in the sesame seeds. Toss the wok a couple of times.

Turn off the heat.

Serve with fried rice.