Gingered Stir-Fry With Shrimp and Snow Peas
Recipe: #11804
January 09, 2014
Categories: Shrimp, Onions, Peas, Asian, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, more
"The matchsticks of fresh ginger are what set this recipe apart. Please don't substitute dried ginger or the processed ginger from the produce section! I've broken this down into detailed step-by-step to simplify the cooking, even though it appears to be many steps."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (196.2 g)
- Calories 170.1
- Total Fat - 8.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 142.8 mg
- Sodium - 1373.9 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.8 g
- Sugars - 0.9 g
- Protein - 17.4 g
- Calcium - 74 mg
- Iron - 0.7 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, whisk the chicken broth with the soy sauce, chile-garlic sauce, and cornstarch. Set aside.
Step 2
In a large nonstick skillet, heat the coconut oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute.
Step 3
Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes.
Step 4
Add the shrimp to the skillet and stir-fry for about 1 minute.
Step 5
Add the scallions and stir-fry for 30 seconds.
Step 6
Whisk the chile sauce then add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer.
Step 7
Serve over steamed rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for ones that are shelled and deveined for easier preparation.
- Fresh ginger is a must for this recipe, so don't substitute with dried or processed ginger.
- For the chicken broth, substitute vegetable broth for a vegetarian-friendly option. The benefit of this substitution is that it allows the dish to be enjoyed by those who do not eat meat.
- For the chile-garlic sauce, substitute sriracha for a spicier flavor. The benefit of this substitution is that it adds a more intense flavor to the dish.
Vegetarian Stir-Fry Replace the shrimp with 1/2 pound of extra-firm tofu, cut into cubes. Fry the tofu in the oil until golden brown, then add the ginger matchsticks and stir-fry until softened. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce then add it to the skillet and stir-fry until the tofu is heated through and the sauce is thickened, about 1 minute longer. Serve over steamed rice.
Coconut Rice: This fluffy, fragrant side dish is the perfect accompaniment to the Gingered Stir-Fry with Shrimp and Snow Peas. The subtle sweetness of the coconut complements the savory flavors of the stir-fry and adds a touch of tropical flavor to the meal.
Spicy Sesame Noodles: This spicy and savory noodle dish is the perfect complement to the Coconut Rice and Gingered Stir-Fry with Shrimp and Snow Peas. The spicy sesame sauce adds a delicious kick to the meal, and the noodles provide a great base for the other flavors.
FAQ
Q: What type of oil should I use?
A: You can use either coconut oil or canola oil for this recipe. Both work well in stir-fries.
Q: Can I freeze this recipe?
A: Yes, this recipe can be frozen for up to 3 months. Be sure to store in an airtight container or freezer bag.
3 Reviews
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Fun facts:
Ginger is known to have many health benefits, such as reducing inflammation and helping to fight off colds and flu. It is also believed to have originated in Southeast Asia and has been used in traditional Chinese medicine for centuries.
The Chinese philosopher Confucius (551-479 BC) is said to have enjoyed ginger in his food and he is credited with popularizing the use of ginger in Chinese cooking.