Ginger shrimp & green peas from A Common Table: 80 Recipes and Stories from My Shared Cultures (page 191) by Cynthia Chen McTernan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry or sake for Shaoxing rice wine.

  • chawkins on December 26, 2023

    I made half a recipe using a mix of large and small shrimp, about 4 oz of each, because that was all the large shrimp I had in the freezer that needed to be used, even though this dish is traditionally made with small shrimp. Quite easy and the taste was good, but I did not like the texture of the shrimp. I think the ginger in the marinade made the shrimp mushy. If I made this again, I would leave the ginger out of the marinade and stir fry them in the oil to flavor it before adding the shrimp.

  • Barb_N on February 25, 2020

    Like southerncooker I found this an easy weeknight dinner - served over noodles. I skipped the pepper, and with the chili garlic paste, I didn’t miss it.

  • southerncooker on May 20, 2019

    Great work night supper. I marinated my shrimp while some brown rice was cooking. I used black pepper instead of white. The optional 1/2 teaspoon chili garlic paste gave it a nice spicy kick. I didn't have the optional Chinkiang black vinegar so I used balsamic since she suggested doing that in another recipe.

  • Kduncan on May 14, 2019

    This was very easy to make and really good.

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