Go Back

Stir Fried Shrimp & Pea Pods

A simple stir-fry featuring succulent shrimp and crisp pea pods.
Course Shrimp


  • 3 Tbsp peanut oil
  • cup chicken broth
  • ½ cup water chestnuts thinly sliced
  • 1 – ½ cups pea pods
  • ½ large white onion thinly sliced
  • 2 small celery stalks thinly sliced on the diagonal
  • 1 lb medium shrimp 20-24 count, peeled and deviened
  • ½ tsp sugar
  • 1 tsp soy sauce
  • tsp corn starch
  • 1 Tbsp water
  • additional salt & pepper


  • Combine the sugar, soy sauce, cornstarch and water. Stir thoroughly to dissolve the cornstarch and set aside.
  • In a wok or a large frying pan, heat the oil until shimmering. Add the onion, water chestnuts and celery and stir fry for 1 minute. Add the broth and continue cooking for 1 one more minute. Add the pea pods and shrimp and cook just until the shrimp are pink and the pea pods are crisp tender. Stir in the cornstarch mixture and bring to a quick boil to thicken the sauce. Season with additional salt and fresh ground pepper if needed. Serve immediately.