Gingered Stir-Fry with Shrimp and Snow Peas

By April 15, 2011Uncategorized

1/2 cup chicken stock or broth

2 tablespoons low-sodium soy sauce

1 teaspoon Chinese chile-garlic sauce

1 teaspoon cornstarch

2 tablespoons vegetable oil

1/4 cup fresh ginger, cut into matchsticks

1/2 pound snow peas

1 pound shrimp, shelled & deveined

4 scallions, thinly sliced

Steamed rice, for serving

In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice. From


Author Terra

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