Shrimp Stir-Fry with Sugar Snap Peas Serves 4 Prep time: 15 minutes Cook time: 5 minutes Ingredients • 2 tablespoons vegetable oil • 1 pound medium shrimp, shelled and deveined • 8 ounces sugar snap peas, strings removed • 1 cup low-sodium chicken broth • 1/4 cup soy sauce (low sodium or gluten-free) • 3 teaspoons rice wine vinegar • 2 teaspoons chile garlic sauce • 2 teaspoons cornstarch • 2 teaspoons finely chopped fresh ginger • 3 cloves garlic, chopped • salt and pepper • 3 scallions, chopped, white and green parts separated Directions In a bowl, whisk together the chicken broth, soy sauce, rice wine vinegar, chile garlic sauce, and cornstarch. Set aside. Rub the ginger, garlic, and a sprinkle of salt and pepper all over the shrimp. Heat the oil in a large nonstick pan or wok over high heat. Add the white scallions and saute for 30 seconds. Add the snap peas, sprinkle with a touch of salt and stir-fry until they’re crisp-tender, 1-2 minutes. Add the shrimp to the pan and stir-fry for about 1 minute. Whisk the soy sauce mixture and add it to the pan. Cook until the shrimp are opaque and the sauce has thickened, about 1 more minute. Toss the scallion greens in and remove from the heat. Serve over white rice with some of the pan sauce. Note: Most stir-fry dishes don’t seem to have enough sauce for the rice to soak up, so I made sure this recipe has plenty. No need to double it! (inspired by Everyday Food)
Posted on: Tue, 18 Mar 2014 21:37:26 +0000