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Sno Pea Stir Fry with Waterchestnuts and Shrimp
By Melissa's Corporate Chefs


1/2 pound Sno Peas
1 pound Shrimp large peeled and deveined
2 tablespoons Peanut Oil
4 ounces Waterchestnuts
2 teaspoons Ginger Root grated
1 tablespoon Cornstarch Paste Stock Mixture
1/2 cup Chicken Stock
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1/4 teaspoon Salt
1 pinch Pepper
1 pinch Sugar


Prepare sno peas. Drain and rinse waterchestnuts. Butterfly the shrimp until almost flat.

In a small bowl, mix stock, soy sauce, oyster sauce, salt, pepper and sugar. Add peanut oil into a hot wok pan.

Add the shrimp and stir-fry for 1 minute. Remove shrimp, set aside. Add sno peas and waterchestnuts.

Stir-fry briskly for 1 minute. Add ginger and stir-fry another 30 seconds. Add stock mixture, bring to boil, and keep tossing until sno peas are bright green about 1 minute.

Return shrimp to pan, reduce heat and add cornstarch paste to thicken slightly. Taste and adjust seasoning.

Accompany with steamed rice. Serve immediately.

Chef's Tip for Preparing Sno Peas

Sno peas have a tough outer string. To remove, pinch or cut top stem and peel away string from top to bottom.