Ready in 30 minutes
Last night recipe was something new for us. I have an extensive collection of cookbooks and yesterday I just wanted to follow a recipe. Shrimps was the request of the day for dinner, and I happen to have some already at the house.
Stir fry is not something that we do often, eating sweet snow peas, that was a first.
We choose a recipe from Food and Wine that required Chinese chili-garlic sauce. Unfortunately I had none on hand and I was not going to purchase a huge jar, the only size available at the store, and let it expire in the refrigerator. Also my son is not too fond of hot spicy food therefore I replaced it with smashed garlic with salt.
A simple bowl of steamed rice was just perfect.
The recipe also mentioned to use a non stick pan, however I do not own one and the result was the same as described on the book. Just had to pay a little closer attention to it, but the recipe cooks so fast that I had no choice but stay on it.
In a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch.
In a large skillet heat the vegetable oil until hot. Add the ginger matchsticks and stir fry over moderately until they are softened, about 1 minute.
Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes.
Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds.
Whisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more.
Serve with steamed rice.
* Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce.
* Shrimps from Pete at Personal Gourmet Foods.