Wok-Tossed Cantonese Shrimp with Snow Peas and Black Bean Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp stir-fried with crisp snow peas in a rich fermented black bean sauce, combining bold flavors in a quick Cantonese-style wok dish. This chinese-inspired seafood ready in about 18 minutes pairs large shrimp, snow peas, fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 3 Chinese cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 3 cloves minced garlic and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
  2. Step 2: Add 14 oz peeled and deveined shrimp to the wok, stir-frying for 2 minutes until they start turning pink but are not fully cooked.
  3. Step 3: Stir in 1 tbsp rinsed and roughly chopped fermented black beans, 6 oz trimmed snow peas, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/2 tsp sugar, and 2 tbsp water. Continue stir-frying for another 2-3 minutes until the shrimp are opaque and the snow peas are bright green and crisp-tender.
  4. Step 4: Taste and adjust seasoning if needed, then remove from heat and transfer to a serving dish. Serve hot with steamed rice or noodles.

Frequently asked questions

How long does Wok-Tossed Cantonese Shrimp with Snow Peas and Black Bean Sauce take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wok-Tossed Cantonese Shrimp with Snow Peas and Black Bean Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Wok-Tossed Cantonese Shrimp with Snow Peas and Black Bean Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wok-Tossed Cantonese Shrimp with Snow Peas and Black Bean Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wok-Tossed Cantonese Shrimp with Snow Peas and Black Bean Sauce?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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