Stir-fry Snow Peas with Prawns
This is a homely Chinese stir-fry recipe for snow peas with prawns (荷兰豆炒虾仁). I just came home from a long trip, during which I broke my thumb drive which contains some upcoming recipes :O So I have to start making recipes from scratch, and this dish came to my mind right away, since I know it is reliable & easy with pleasing results.
In this recipe, I used mainly salt (& pepper) as the main seasoning. As the prawns (shrimps) cook in the wok, their delicious umami seafood essence flavours the snow peas in the stir-fry. After all the heavy feasting while I was overseas, I craved for a light and natural depth of flavour (“原汁原味”). If you love a richer taste, you can add on chicken stock, soy sauce, mushroom seasoning powder and/or fish sauce as your seasonings.
This is a veg and protein dish in one, and goes so good with rice. In place of prawns, you can substitute with chicken, pork, mushrooms or tofu. Both the prawns and snow peas cook quickly, so avoid over-cooking in the wok to bring out the best flavours from this dish.