Quick Ginger Garlic Shrimp with Snow Peas Recipe

Whisk together the low-sodium soy sauce, oyster sauce, sesame oil, cornstarch, and water in a small bowl until smooth to make the stir-fry sauce.

Heat the vegetable oil in a large skillet or wok over medium-high heat until it begins to shimmer.

Add the minced garlic and ginger to the hot skillet, stir-frying for about 30 seconds until highly fragrant but not browned.

Toss in the trimmed snow peas and stir-fry for 1 to 2 minutes until they turn a bright, vibrant green but still retain their crisp snap.

Remove the snow peas from the skillet and set them aside on a clean plate.

Add the shrimp to the same skillet in a single layer and cook undisturbed for 2 minutes until they begin to turn pink on the bottom.

Flip the shrimp and cook for another 1 to 2 minutes until they are opaque throughout and curled into a loose C-shape.

Return the cooked snow peas to the skillet and pour in the prepared stir-fry sauce.

Toss everything quickly for about 1 minute until the sauce thickens and glazes the shrimp and snow peas beautifully.

Remove from the heat, garnish with the sliced green onions, and serve immediately over hot steamed jasmine rice.