Moore Family Shrimp and Snow Pea Stir Fry

Moore Family Shrimp and Snowpea Stirfry.jpg

About this recipe:

Serving Size:

  • 3-4 adult servings of stir fry

  • ½ cup cooked rice per person (recipe yields 3 cups cooked rice, so makes more rice than serving size. Save extras for fridge or freezer).


35-45 minutes

Dietary Restrictions:

  • As written: Fish-Free, Peanut-Free, Tree Nut-Free, Dairy-Free, Egg-Free

  • Can be made: Gluten-free, Wheat-free, Soy-free, Shellfish-free, Vegetarian, Vegan

About this recipe:

This recipe is another recipe from one of our Kickstarter backers, the Moore family! Stir fry recipes with a subtle Asian sauce (like this one!) can help entice even picky eaters to try new veggies. Coating the shrimp in cornstarch makes it crispy when you cook it, which can be more palatable to seafood averse kiddos. And of course most kids love rice!

Grocery List

  • 1 pound medium uncooked cleaned shrimp (41-50 shrimp/ lb.). Can be frozen or fresh (ideal), or pre-cooked (see notes below).

  • ¾ pound snow peas

  • 2” piece of fresh ginger (yielding 1 Tablespoon chopped)

  • 3 large garlic cloves

  • 3 scallions

  • 2 teaspoons cornstarch (divided)

  • 4 ½ teaspoons soy sauce/tamari/coconut aminos (divided)

  • 1 tablespoon rice vinegar (divided)

  • 2 teaspoons sesame oil (divided)

  • 1 ½ teaspoons granulated sugar (divided)

  • 2 Tablespoons neutral oil (like sunflower oil, avocado oil, coconut oil, canola oil) (divided)

  • 1 dry cup white basmati rice



  • For frozen shrimp, will have to thaw first by putting in colander and running under cold water until thawed. Then drain and blot in paper towels to remove excess water.

  • Can purchase 1 lb. pre-cooked medium shrimp instead, which is often more cost-effective. Note that when you add it into the stir fry, it just needs to be heated through and so does not need to be cooked as long as the directions say.

Sugar snap peas vs. snow peas

  • Sugar snap peas are a bit tougher than snow peas, but they can be used in this recipe. We recommend boiling them for 1-2 minutes ahead of time and not skipping the optional step of removing the string along the side.

  • Here’s more about the difference between these peas


  • Use coconut aminos instead of soy sauce

Gluten-free and wheat-free

  • Use tamari instead of soy sauce

Shellfish-free, vegetarian, vegan

  • Use 1 package extra firm tofu instead of shrimp.

  • Before beginning the recipe instructions, press tofu by placing between 2 plates with a clean kitchen towel underneath and something heavy on top.

  • Cut into cubes.

  • Use in place of shrimp in recipe.

Ready to cook? Recipe here:

  • Don’t forget to take pictures as you cook!

  • Wash hands

  • Collect Ingredients

    • 1 pound shrimp (41-50 shrimp/ lb.)

    • ¾ pound snow peas

    • fresh ginger

    • 3 large garlic cloves

    • 3 scallions

    • cornstarch

    • soy sauce or tamari or coconut aminos

    • rice vinegar

    • sesame oil

    • Granulated sugar

    • neutral oil (like sunflower oil, avocado oil, coconut oil, canola oil)

    • white basmati rice

  • Collect Tools

    • 2 colanders/strainers

    • Measuring cups (1 cup

    • Measuring spoons (1 teaspoon, ½ teaspoon, Tablespoon

    • Liquid measuring cup

    • Large saucepan/stockpot

    • Large nonstick skillet or wok

    • Medium mixing bowl, 2 small mixing bowls

    • 3 Spoons

    • Microplane/Ginger grater (optional)

    • Garlic crusher (optional)

    • Grown-up chef knife (if no microplane or garlic crusher)

    • Clean kid craft scissors (or grown-up chef knife)

Start rice and wash veggies

  • Fill Wash ¾ pound snow peas and 3 scallions in colander, set aside.

  • Measure water for rice

    • Measure 5 cups water, pour into large saucepan/stockpot.

  • Grown-up: water on stove

    • Put water on stove over high heat (bring to boil).

    • When water comes to a boil, kid chef can measure 1 cup rice, and grown-up can add the rice to the boiling water.

    • Kid chef: Once the rice is in the pot, set timer for 15 minutes. (When timer goes off, grown-up will drain the rice).

  • Move onto next steps while water boils

Prepare shrimp

  • Germ alert- about to cook with raw shrimp. Do not eat raw shrimp or lick your fingers after touching raw shrimp.

  • Prepare 1 lb. shrimp:

    • Remove tails from shrimp, discard tails into trash.

    • Put shrimp in a medium mixing bowl

  • Wash hands and work surface after touching raw shrimp.

  • Measure 1 tsp. cornstarch

    • Measure 1 teaspoon cornstarch, add to bowl with shrimp.

  • Measure ½ tsp. sugar

    • Measure ½ teaspoon granulated sugar, add to bowl with shrimp.

  • Measure 1 1/2 tsp. soy sauce (or tamari or coconut aminos)

    • Measure 1 teaspoon soy sauce, add to bowl with shrimp.

    • Measure ½ teaspoon soy sauce, add to bowl with shrimp for a total of 1 ½ teaspoons soy sauce.

  • Measure 1 teaspoon rice vinegar

    • Measure 1 teaspoon rice vinegar, add to bowl with shrimp.

  • Measure 1 tsp. Sesame oil

    • Measure 1 teaspoon sesame oil, add to bowl with shrimp.

  • Stir together with regular spoon to coat shrimp in sauce. Set bowl with shrimp aside.

  • Rice reminder: if your water is boiling, have you added the rice yet?

Prepare stir fry sauce

  • Measure 1 tsp. cornstarch

    • Measure 1 teaspoon cornstarch, add to a new small bowl for the stirfry sauce.

  • Measure 1 tsp. sugar

    • Measure 1 teaspoon granulated sugar, add to small bowl.

  • Measure 1 Tablespoon soy sauce/tamari/coconut aminos

    • Measure 1 Tablespoon soy sauce, add to small bowl.

  • Measure 2 teaspoons rice vinegar

    • Measure 1 teaspoon rice vinegar, add to small bowl.

    • Repeat for a total of 2 teaspoons.

  • Measure 1 teaspoon sesame oil

    • Measure 1 teaspoon sesame oil, add to small bowl.

  • Measure ¼ cup water

    • Using a liquid measuring cup, fill with water until it reaches the ¼ cup line.

    • Pour water into small bowl.

  • Stir together well with new spoon and set stir fry sauce aside.

Prepare other stir fry ingredients

  • Peel ginger

    • Use metal spoon to scrape off the tough brown skin of the ginger for a length of about 1” at the bottom of the piece of ginger.

  • Grate ginger

    • Hold ginger where it still has skin, and use a microplane or ginger grater. Stop when you get to the unpeeled part (and before you get to your fingers!).

    • Scoop grated ginger and put in a new small bowl.

    • Grown-up tip: No microplane or ginger grater? Grown-up can mince finely with grown-up chef knife.

  • Mince 3 garlic cloves

    • If you have a garlic crusher, use that to crush 3 cloves garlic.

    • Scrape garlic that comes out of crusher with spoon into small bowl with ginger.

    • Grown-up tip: No garlic crusher? Grown-up can peel garlic and mince with grown-up chef knife

    • Nate Nomster tip: smell the aromatics (the garlic and ginger)!

  • Rice reminder: has your 15 minute rice timer gone off?

    • Grown-up: Remember to drain the rice into a colander or strainer when the timer goes off

  • Cut 3 scallions

    • Use clean kid scissors to cut 3 scallions into 1” long pieces.

    • Set aside on cutting board.

  • (Optional) Trim snow peas.

    • Use fingers to pinch off the brown end of the snow pea, then peel along the spine to get rid of the stiff string. The string is on the straight side of the pea, where you can see the peas.

    • This step is optional, it makes the peas more tender but does take more time.

Time to cook the stir fry

  • Grown-up tip: A note about kids and stovetops

    • Depending on your kid chef’s age, maturity, and experience, he/she might be able to help add ingredients to the hot pan and stir. A kid not ready for this interaction with the stovetop can pull his/her step stool next to the stovetop to pass you ingredients and watch you cook.

  • Grown-up: heat pan and oil

    • Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact.

    • Add 1 tablespoon of the neutral oil, and turn the heat to medium after you add the oil.

  • Grown-up: Cook aromatics

    • Kid chef: pass the bowl with the ginger and garlic to the grown-up chef.

    • Grown-up: pour bowl into pan, stir and cook for 1-2 minutes (until fragrant).

  • Grown-up: Cook shrimp

    • Grown-up: Push ginger, garlic, and scallions to the side of the pan. Add 1 more Tablespoon neutral oil to the pan.

    • Kid chef: pass the bowl with the shrimp to the grown-up chef.

    • Grown-up: add the shrimp and stir, spread into one even layer. Cook for 2-3 minutes, flipping halfway through, until the shrimp is pink on both sides.

  • Grown-up: Add peas + sauce

    • Kid chef: pass grown-up the bowl with the sauce and the snow peas.

    • Grown-up: Stir and cook 3-5 minutes until peas are just tender enough to eat. They should stay bright green and crunchy.

  • Grown-up:

    • Add scallions and remove from heat.

  • Plate your noms

    • Serve ½ cup rice per person, plus about ¼ of the stir fry for adults and less for children.

  • Time to nom!


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