July 20, 2018
Sometimes the simplest of stir-fries are the most sublime like this recipe for Shrimp with Snow Peas. I love this recipe for Shrimp with Snow Peas so much because it reminds me of the simple and delicious stir-fries my late mother Leeann would make for us using the snow peas she’d grow in our garden. My parents were struggling immigrants when we were growing up so it was a real treat to have shrimp. On those rare occasions when she treated us, I remember biting into the succulent shrimp along with tender crisp bites of fresh, bright green snow peas (achieve through blanching; more on this in a second). I felt inspired to make this for dinner last night after I received a pack of Snow Peas recently at a Melissa’s Produce blogger event.
The reason veggies in Chinese stir-fries are always so tender crisp and not overcooked is because of blanching. Blanching basically involves bringing a pot to water to boil and boiling veggies for about one minute and then submerging them into an ice bath. This way, you simply add the the blanched veggies at the end when stir-frying and they don’t overcook and maintain a vibrant color. I use this method for broccoli, snow peas, carrots and green beans. Give it a try. Your family will thank you!