Gingered Stir-Fry with Shrimp and Snow Peas
Verified by SunnyJF
|1/2 cupchicken stock or low-sodium broth|
|2 tablespoonslow-sodium soy sauce|
|1 teaspoonChinese chile-garlic sauce|
|2 tablespoonsvegetable oil|
|1/4 cupfresh ginger; cut into fine matchsticks|
|1/2 poundsnow peas|
|1 poundmedium shrimp; shelled and deveined|
|4 smallscallions; thinly sliced on the diagonal|
|1 cupSteamed Rice|
Gingered Stir-Fry with Shrimp and Snow Peas Preparation
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.
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