Shrimp, Sugar Snap Pea, and Scallion Stir-Fry with Miso Sauce
on Apr 05, 2019, Updated Apr 02, 2025
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This easy and healthy stir fry recipe takes less than 10 minutes to cook once the ingredients are prepped!
Another stir fry! #sorrynotsorry! #notatallsorry.
Question: What is the difference between stir-fry and sauté? Mostly language. Both involve cooking things in a pan with a bit of fat over pretty high heat, stirring often, and getting a nice browned color on the food.
There is definitely the implication that you are going to be in Asian territory when you are talking about a stir-fry — flavors like soy sauce, ginger, garlic, and other fantastic Chinese, Thai, Malaysian, Vietnamese, Mongolian ingredients will probably be part of the equation, which is definitely the case with this shrimp stir-fry recipe.
Using Mirin in Stir-Fry
Mirin is a slightly sweet cooking wine made from rice, often used in Asian cooking. It’s basically sake with more sweetness and less alcohol. Miso is a fermented soybean paste, that comes in a variety of colors and flavors and strengths. Start with the lighter colors, such as white or yellow, which are milder, and work your way deeper.
If you have bought mirin and miso for a recipe, chances are you spend a certain amount of time moving them around the fridge, feeling the need to find more mirin and miso-inclusive recipes to use up the package and bottle. Here is your chance.
Ingredients
- Soy sauce – Preferably, use less-sodium soy.
- Mirin – You can also use dry sherry if you don’t have mirin.
- Orange juice – Freshly squeezed orange juice adds a nice zing to the sauce.
- Miso paste –
- Sugar – A touch of white granulated sugar is often a key ingredient to balancing stir-fry sauce flavors.
- Canola or vegetable oil – Used for stir-frying.
- Scallions – While the recipe suggests 15 scallions, that’s not an exact number…use as many as you have!
- Sugar snap peas – Be sure to destring and trim them — get all the tips you need for preparing sugar snap peas.
- Shrimp – Raw medium shrimp is great in this stir-fry, but it will work with large or even jumbo shrimp. Just make sure to peel and devein the shrimp if they aren’t already.
- Cooked rice or noodles – You have the option of choosing hot cooked rice or noodles here to serve with the stir-fry. If you choose rice, pile the stir-fry on the rice or serve the rice on the side. If you choose noodles, you’ll want to add them directly into the skillet or wok with the stir-fry and toss so they mix in with the shrimp and vegetables and get nicely coated with the sauce.
How to Make Shrimp, Sugar Snap Pea, and Scallion Stir-Fry
- Make the sauce: In a small bowl, stir together the soy sauce, mirin, orange juice, miso paste, and sugar.
- Stir-fry the veggies: In a large skillet or wok, heat half the oil over high heat until it’s very hot. Add the scallions and sugar snap peas and sauté for 2 minutes, until just barely crisp-tender. Transfer them to a serving bowl.
- Stir-fry the shrimp: Return the skillet to the heat and add the remaining oil. Add the shrimp and saute for about 2 minutes, until the shrimp turns pink. Return the vegetables to the pan, toss everything around to combine, and then add the sauce and cook, stirring, for another minute until everything is just cooked and the sauce coats everything nicely.
- Combine and serve: Turn back into the serving bowl and serve with rice. Or add the cooked rice to the serving bowl while the stir-fry finishes cooking, and then turn the stir-fry and the sauce over the cooked rice in the bowl.
Variations
- You can absolutely swap out the sugar snap peas for any other kind of vegetable or add additional vegetables to your heart’s content. Sliced carrots, broccoli florets, snow peas, mushrooms, pieces of asparagus…whatever is in season.
- For a vegetarian option, swap out the shrimp for either 4 cups of cubed portobello mushrooms, extra-firm tofu, or a combination.
- Add 1 pound of shrimp to one skillet and 2 cubed mushrooms and/or tofu to the other skillet and sauté for 5 minutes until lightly browned. Divide the snow pea mixture and the sauce between the two skillets and sauté for another 2 minutes until everything is hot and nicely coated with the sauce.
Storage
Keep leftover shrimp stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or over medium heat on the stovetop just until heated through.
What to Serve With Shrimp and Snap Pea Stir-Fry
More Stir-Fry Recipes
- Chicken Stir-Fry with Peanuts
- Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
- Stir-Fried Scallion Chicken
- Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
- Spicy Stir-Fried Beef and Vegetables
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Shrimp, Sugar Snap Pea, and Scallion Stir-Fry with Miso Sauce
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons mirin (or dry sherry)
- ¼ cup fresh orange juice
- 2 tablespoons miso paste
- 1 teaspoon sugar
- 3 tablespoons canola or vegetable oil (divided)
- 15 scallions (trimmed, cut into 1-inch pieces)
- 12 ounces sugar snap peas (trimmed)
- 2 pounds medium shrimp (peeled and cleaned)
- Cooked rice or noodles (to serve)
Instructions
- In a small bowl, stir together the soy sauce, mirin, orange juice, miso paste, and sugar.
- In a large skillet or wok, heat half the oil over high heat until it’s very hot. Add the scallions and sugar snap peas and sauté for 2 minutes, until just barely crisp-tender. Transfer them to a serving bowl.
- Return the skillet to the heat and add the remaining oil. Add the shrimp and saute for about 2 minutes until the shrimp turn pink. Return the vegetables to the pan, toss everything around to comine, and then add the sauce and cook, stirring, for another minute until everything is just cooked and the sauce coats everything nicely.
- Turn back into the serving bowl and serve with rice. Or add the cooked rice to the serving bowl while the stir-fry finishes cooking, and then turn the stir-fry and the sauce over the cooked rice in the bowl.
