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June 2001 Issue
Shrimp With Chinese Peas
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

If you are like me, you sometimes prefer to make something for dinner that is quick and easy, yet still tastes good. This is one such recipe. Simple yet elegant, this is one dish that is sure to please the eye as well as the palate.

The recipe presented this month is from my yet to be published cookbook. Feel free to email me at with your comments and requests.

Now, on to the recipe!


Shrimp With Chinese Peas

  • 1 lb. tiger prawns or large shrimp, shelled
  • 1 lb. Chinese pea pods
  • ½ tsp. slivered ginger
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tbsp. corn starch
  • 1/8 cup cream sherry
  • salt or light soy sauce to taste
  • 2 tbsp. sesame oil
Before using the Chinese peas, snap the stem off the end and pulling in a downward motion, strip the string down the spine of the pod. I do this to make the pods easier to eat and to prevent getting that annoying little string getting caught in my teeth while eating.

Heat the oil in a wok or large skillet over high heat and add the ginger and garlic. Simmer for about 1 minute, stirring constantly. Add the shrimp and continue stirring. When the shrimp have turned red on all sides, add the pea pods. Continue stirring. Dissolve the corn starch in the chicken broth and add to the skillet. Stir until thickened, about 1 minute. Add the sherry and salt or light soy sauce to taste. Stir and serve immediately as a main course over rice or noodles. You may also garnish this dish with diced green onions or cilantro for an extra added touch.


  • Yields: 4 servings
  • Preparation Time: 15 minutes

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