How to make it

  • heat a large skillet or wok and add peanut oil.
  • add garlic and ginger and saute until just a bit browned.
  • add sugar snap peas and saute for 3 - 4 minutes stirring occasionaly but also allowing to brown a bit.
  • add shrimp and cook for another 2 minutes or so until shrimp have turned pink and have browned a little, too.
  • add water chestnuts and pineapple and allow to heat.
  • stir in stir-fry sauce to coat, using more or less depending how saucy you like it.
  • just before serving, top with cilantro and peanuts and just stir to coat.
  • serve immediately over jasmine rice that has been steamed with a bit of asian sesame oil.

Reviews & Comments 1

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  • quaypocooks 10 years ago
    My Mum do this dish too but in Chinese style.
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