Shrimp, Sugar Snap Pea and Scallion Stir Fry with Miso Sauce

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, and ginger, and 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.

Shrimp, Sugar Snap Pea and Scallion Stir Fry with Miso Sauce

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.

Shrimp, Sugar Snap Pea and Scallion Stir Fry with Miso Sauce

You can absolutely, positively 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.

Also, you can swap out the shrimp for either cubed 4 cups of cubed Portobello mushrooms or extra-firm tofu, or a combination. Or do a Vegetarian Fork-in-the-Road: after cooking the vegetables and setting them aside, divide the remaining oil between the skillet you used to cook the vegetables and another skillet over high heat.

Shrimp, Sugar Snap Pea and Scallion Stir Fry with Miso Sauce

Add 1 pound of shrimp to one skillet and 2 cubes 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.

Gary loves any stir fry, but he especially loves a good shrimp stir fry with noodles.  You have the option of choosing rice or noodles here.  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.

Shrimp, Sugar Snap Pea and Scallion Stir Fry with Miso Sauce

Other stir fries to play with:

And you may also want to know: How to Cook Perfect Rice on the Stove

Shrimp, Sugar Snap Pea and Scallion Stir Fry with Miso Sauce

This easy and healthy stir fry recipe takes less than 10 minutes to cook once the ingredients are prepped!
Yield: 6 People
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 2 tablespoons soy sauce
  • 2 tablespoons mirin see recipe intro or dry sherry
  • ¼ cup fresh orange juice
  • 2 tablespoons miso paste
  • 1 teaspoon sugar
  • 3 tablespoons canola or vegetable oil divided
  • 10 or so scallions trimmed, thinly sliced (white and green parts both)
  • 12 ounces sugar snap peas trimmed
  • 2 pounds medium shrimp peeled and cleaned (see Vegetarian Fork in the Road above)
  • Cooked rice or noodles to serve


  • In a small bowl, stir together the soy sauce, mirin, orange juice, miso paste, and sugar.
  • In a large skillet or a wok, heat half the oil over high heat until it’s very hot. Add the sugar snap peas and sauté for 2 minutes, until just barely crisp-tender. Stir in the scallions and sauté for 1 more minute. Transfer the vegetables to a serving bowl.
  • Return the skillet to the heat and add the remaining oil. Add the shrimp and sauté for about 2 minutes until the shrimp turn 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. Turn the stir fry back into the serving bowl and serve with rice or noodles. You can also place the cooked rice or noodles in the serving bowl while the stir fry finishes cooking, and then spoon the stir fry over the starch in the bowl, or in the case of noddles add them into the pan with the stir fry and the end and toss until combined and warm.) Serve immediately.

Nutrition Information

Calories: 273.73kcal | Carbohydrates: 11.66g | Protein: 34.19g | Fat: 9.58g | Saturated Fat: 0.89g | Cholesterol: 381.02mg | Sodium: 1770.15mg | Potassium: 334.84mg | Fiber: 2.35g | Sugar: 6.05g | Vitamin A: 836.38IU | Vitamin C: 49.15mg | Calcium: 261.25mg | Iron: 4.98mg

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