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Super Shrimp Stir-Fry
from Williams-Sonoma The Kid's Cookbook

Your children can help prepare this easy meal. Serve this dish over left-over brown rice or left-over noodles.

1 pound large shrimp, peeled and deveined
3 Tbs. soy sauce
1 clove garlic, finely chopped
2 Tbs. vegetable oil
1 small red bell pepper, coarsely chopped
1 small onion, coarsely chopped
16 snow peas, ends trimmed
2 Tbs. water
Pinch of pepper

In a medium mixing bowl, combine the shrimp, 2 Tbs. of the soy sauce, and the garlic. Stir with a wooden spoon until the shrimp are evenly coated. Set aside for 10 minutes.

Add the vegetable oil to the wok (or frying pan) and set over medium-high heat. When the oil is hot (flick a drop of water into it; it should sputter), add the red pepper and onion. Cook, stirring constantly with 2 spatulas or spoons, until the pepper is slightly softened (about 3 minutes). Add the snow peas and the shrimp mixture. Continue stirring and cooking until the shrimp turn pink and are cooked through, and the snow peas are tender but still crisp (about 3 minutes more).

Using pot holders, carefully remove the wok/ frying pan from the heat. Add the remaining 1 Tbs. soy sauce, the water, and the pepper. Stir until blended. Carefully transfer to a serving dish and serve immediately.


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