Ginger garlic shrimp

Contributed by Preston Maring, MD

Ginger garlic shrimp
If you get a chance, go out into the wind and sunshine tomorrow and welcome Chang from the Yang Farms, growers of organic Asian produce. This week’s recipe features ingredients most of which are available at our market. Not only are there snow peas, sugar snap peas, large bunches of basil and different kinds of bok choy, there are greens including yam greens and bitter melon greens. As a side dish for this week's recipe, I sautéed bitter melon greens in sesame oil with ginger and garlic only to find out later from Dr. Dachling Pang, Pediatric Neurosurgery, that I was supposed to soak them in water for as long as it takes him to do an operation. I used the spring onions, spring garlic and snow peas from the Yang Farms. This is a definite "will make it again." There may be cherries tomorrow from the Lone Oak Ranch.


  • Marinade
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp spring garlic or regular garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/4 to 1/2 tsp crushed red chilis
  • 1 Tbsp soy sauce
  • Shrimp
  • 1 lb peeled and deveined shrimp
  • 2 tsp cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup rice vinegar
  • 2 Tbsp sugar
  • 2 Tbsp soy sauce
  • 6 green onions, cut into 1/2" pieces or spring onions,sliced
  • 1 cup snow peas
  • 1 cup red bell pepper, julienned
  • Cooked Rice


Combine marinade. Add shrimp. Let stand at least 15 minutes. In a small bowl, add chicken broth to cornstarch slowly, stirring until dissolved. Add vinegar, sugar and 2 Tbsp soy sauce. Heat a wok or heavy skillet over high heat. Add shrimp with marinade and stir fry until partially cooked. Add snow peas, onions and bell pepper and stir fry until the shrimp is pink. Add cornstarch mixture and stir until the sauce thickens. Serve over rice.

Nutrition Information (per serving)