You simply cannot beat the speed and convenience of a stir-fried meal and I also love the fact that contrary to what the name suggests, very little oil is needed. I do a very quick brining step for the shrimp, 10 minutes is more than enough, but you can omit that if you don’t mind a slightly less tender texture.

(from the Bewitching Kitchen)

1 pound large shrimp, peeled and deveined
2 cups water
2 Tablespoons salt
1 Tablespoon sugar
squeeze of lemon juice
1 Tablespoon grape seed oil
minced garlic (optional)
grated ginger
6 to 8 ounces snow peas
1 yellow bell pepper, sliced thin
1/3 cup cashews, lightly toasted
salt and pepper to taste

for the finishing sauce:
1/2 cup water
2 Tablespoons dry sherry
1 Tablespoon soy sauce
1 tsp sugar
1/2 Tablespoon cornstarch

Dissolve the salt and water in 2 cups of water in a medium bowl. Add the shrimp and leave in the solution for 10 minutes as you prepare the other ingredients. Make the finishing sauce by whisking all components in a bowl. Reserve.

Drain the shrimp, rinse very briefly and pat dry.

Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Add the ginger and garlic (if using), when fragrant add the snow peas and bell pepper. Stir-fry for a couple of minutes, add the shrimp, and cook for a couple more minutes, stirring frequently. Add the cornstarch mixture and cook until the sauce has thickened. Adjust seasoning with salt and pepper. Top with the cashews and serve right away.


to print the recipe, click here

Comments: Normally this dish would be served with plain white rice, but sometimes we cannot resist the appeal of the quick version of tahdig. So that ‘s how we enjoyed this delicious stir-fry. Also, maybe you’ve noticed a red pepper in the first photo? That was a Serrano from our garden, I added without knowing how hot it would be. If you feel brave, add some hot peppers to yours too. I often talk about how good a recipe can be a couple of days later as my lunch. No luck this time, zero leftovers!

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  1. Beautiful ! Since I can work from home and usually live alone, stir-fries are on the menu five days a week – so fast, so healthy and so, so moreish !! Love using prawns and often add squid rings to mine. A huge yes to snow peas !! Must admit to not having brined the seafood . . . and would use double the garlic and the sauces . . . a gorgeous midday dish with a few glasses of a bone-dry white wine . . . hope you two well . . . big hugs to all . . .

    Liked by 1 person

    • well, you know my views on garlic, to me it overpowers the taste of all other ingredients and I just don’t care for it anymore. Since hubby cannot eat it, I became maybe over-aware of its taste and when I go to restaurants it’s all I taste. But to each its own 😉 Stir-fries are great – I can never find good quality squid here, so that’s one seafood I’ve never made at home… (sigh)

      Liked by 1 person

    • Hi, Erica! The brining step I started to use many years ago – it slightly changes the texture – you know how shrimp sometimes gets a bit rubbery, particularly when you stir-fry in high temp? Well, that “softens” it – and also sometimes frozen shrimp has a little sharp iodine taste, that reduces it also. To me, it makes a lot of difference, but you’ll have to try it and see how you feel about it.


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