Pea and Corn Stir-Fried Shrimp
A vibrant, quick stir-fry featuring sweet peas, juicy corn kernels, and tender shrimp sauced with a silky garlic cornstarch slurry. Ready in under 20 minutes.
Story
This classic Chinese home-style dish balances sweet, savory, and garlicky flavors. The key is not overcooking the peas—blanch them briefly then shock in cold water to keep their bright green color.
Ingredients
fresh sweet peas, shelled
1 cup
sweet corn kernels
1 cup
medium carrot, diced
1/2 cup
large shrimp, peeled and diced
8-10 shrimp
garlic, minced
3 cloves
cornstarch
1 tablespoon
water
3 tablespoons
cooking oil
2 tablespoons
salt
to taste
white pepper
a pinch
Instructions
1
Prep the ingredients
Shell fresh peas if using pods. Dice the carrot into small cubes. Peel and devein the shrimp, then cut into bite-sized pieces. Mix cornstarch with water until smooth to make the slurry.
2
Blanch the vegetables
Bring a pot of water to a rolling boil. Add peas, corn, and carrot. Cook for about 4 minutes—any longer and the peas will turn dull green. Drain and rinse under cold water to stop cooking, then pat dry.
3
Stir-fry the shrimp
Heat oil in a wok over medium-high heat. Add minced garlic and stir for 10 seconds until fragrant. Add shrimp and cook, stirring occasionally, until they turn pink and curl, about 2 minutes.
4
Combine and finish
Return the blanched vegetables to the wok. Toss everything together for 1 minute. Give the cornstarch slurry a quick stir, then pour it in while stirring. Cook until the sauce thickens and coats everything. Season with salt and white pepper. Serve immediately.
