Gingered Stir-Fry With Shrimp and Snow Peas
Servings
Prep Time
Cook Time
Ready In
Recipe: #11804
January 09, 2014
Categories: Dinner, Main Dish, Shellfish, Shrimp, Vegetables, Onions, Peas, Asian, Easy/Beginner Cooking, Quick Meals, Winter, Weeknight Meals, Stove Top, 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."
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 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 & Variations
No special items needed.
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