Spicy Garlic Shrimp & Ash Gourd Stir-Fry
This Spicy Garlic Shrimp & Ash Gourd Stir-Fry is a lightning-fast, flavor-packed weeknight meal that combines succulent shrimp with the unique, refreshing crunch of ash gourd and vibrant snow peas.
For 4 servings
Pat the peeled and deveined shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with cornstarch, salt, and black pepper until evenly coated. Set aside.
Prepare all vegetables: thinly slice the ash gourd, trim the snow peas, mince the garlic, and grate the ginger. In a small bowl, whisk together the soy sauce, rice vinegar, and brown sugar to create the stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large wok or a heavy-bottomed skillet over high heat until shimmering. Add the seasoned shrimp in a single layer and stir-fry for 1-2 minutes per side, until pink and just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the wok and set aside.
Add the remaining 1/2 tablespoon of vegetable oil to the hot wok. Add the minced garlic, grated ginger, and red chili flakes. Stir-fry for about 30-60 seconds until fragrant, being careful not to burn the garlic.
Add the thinly sliced ash gourd to the wok. Stir-fry for 3-4 minutes, tossing frequently, until the ash gourd is crisp-tender and slightly translucent. It should still have a slight bite.
Add the trimmed snow peas to the wok and stir-fry for another 1-2 minutes until they are bright green and tender-crisp.
Return the cooked shrimp to the wok with the vegetables. Pour the prepared stir-fry sauce over everything.
Toss quickly for 30 seconds to 1 minute, ensuring all ingredients are well coated in the sauce and heated through. The sauce should thicken slightly.
Remove from heat. Garnish generously with sliced green onions and a final drizzle of toasted sesame oil.
Serve immediately, ideally with steamed jasmine rice or brown rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Achieve a true stir-fry by using a very hot wok or skillet and not overcrowding the pan. Cook ingredients in batches if needed to maintain high heat and prevent steaming.
- 2Patting shrimp dry before seasoning and cooking is crucial for a good sear and prevents them from becoming rubbery. The cornstarch also helps create a tender texture and allows the sauce to cling better.
- 3Prep all your ingredients (mise en place) before you start cooking. Stir-frying is very fast, so having everything ready to go ensures a smooth and successful cooking process.
- 4Ash gourd can vary in water content. If your ash gourd releases a lot of water, increase the heat slightly and stir-fry for an extra minute or two to allow some of the moisture to evaporate before adding the snow peas.
Adapt it for your goals.
Protein Swap
Substitute shrimp with thinly sliced chicken breast or firm tofu for a different protein. Adjust cooking times accordingly.
Vegetable MedleyVegetable Medley
Add other quick-cooking vegetables like bell peppers, broccoli florets, or sliced mushrooms. Ensure they are cut to similar sizes for even cooking.
Sauce BoostSauce Boost
For extra depth, add 1/2 tsp of fish sauce or a pinch of white pepper to the stir-fry sauce. A squeeze of fresh lime juice at the end can also add brightness.
Why this is on our healthy list.
Lean Protein Power
Shrimp is an excellent source of lean protein, essential for muscle repair and growth, and provides important nutrients like selenium and B vitamins with minimal fat.
Hydration and Fiber from Ash Gourd
Ash gourd (winter melon) is rich in water and dietary fiber, promoting hydration and digestive health while being very low in calories, making it a great volume-adding vegetable.
Antioxidant Rich
Garlic, ginger, and snow peas contribute a wealth of antioxidants and anti-inflammatory compounds, supporting overall immune function and cellular health.
Frequently asked questions
Ash gourd, also known as winter melon or 'petha' in India, is a large, mild-flavored vegetable with a crisp texture. It's commonly found in Asian grocery stores, especially those specializing in Indian or Chinese produce. You might also see it labeled as 'wax gourd'.
