2 tablespoons soy sauce
1 tablespoon rice vinegar
5 tablespoons vegetable broth
2 teaspoons toasted sesame oil
1 tablespoon finely chopped ginger
1 pound extra-large shrimp, peeled and deveined, tails left on
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons peanut oil, divided
1/2 pound snow peas, strings removed
1/4 pound sugar snap peas, stems snapped off, strings removed
1/4 cup green peas
2 cloves garlic, finely chopped

Make the ginger-soy glaze by combining soy sauce, rice vinegar, 1 tablespoon of the broth, sesame oil and 2 teaspoons of the ginger in a small bowl. Set glaze aside.

Toss the shrimp with the salt and sugar in a bowl. Heat a large wok or deep skillet over high heat. When hot, add 1 tablespoon of the peanut oil and swirl to coat the surface of wok. Add shrimp and cook, stirring frequently, until no longer translucent, about 2 minutes. Transfer shrimp to a plate and cover to keep warm.

Add the remaining 1 tablespoon peanut oil to wok. Add snow peas, sugar snap peas and green peas and cook, stirring frequently, for 2 minutes. Move vegetables to the sides of the wok, then add garlic and remaining 1 teaspoon ginger in the center and cook, stirring constantly, until fragrant, about 30 seconds. Return vegetables to center of wok and toss to combine. Add remaining 1/4 cup broth and simmer until peas are tender, 2 more minutes. Transfer contents of wok to a bowl.

Return shrimp to wok and add reserved glaze. Toss to combine. Cover the skillet and cook for 2 minutes. Return peas to the wok and toss everything together. Transfer to plates and serve immediately.


  • Calories 210 (70 from fat)
  • Total Fat 8 g
  • Saturated Fat 1.5 g
  • Cholesterol 175 mg
  • Sodium 690 mg
  • Carbohydrates 7 g
  • Dietary Fiber 2 g
  • Sugar 4 g
  • Protein 22 g

Recipe courtesy of Whole Foods Market