Shrimp With Ginger & Snow Peas

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"This is a quick and easy stir fry that yields delicious results! If you have fresh shrimp, it takes longer to clean and devein them than to complete the rest of the recipe. If you use store bought shrimp that's already peeled and deveined, you can have dinner on the table in 20 minutes, including the rice! An adaptation of a recipe from Food & Wine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (234.7 g)
  • Calories 224.7
  • Total Fat - 12.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 142.8 mg
  • Sodium - 1385.4 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 2.6 g
  • Sugars - 1.6 g
  • Protein - 18.5 g
  • Calcium - 102.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl, whisk together the chicken stock with the soy sauce, chile-garlic sauce and cornstarch. Set aside.

Step 2

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 garlic and stir-fry 1 more minute, but don't let it brown.

Step 3

Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes more.

Step 4

Add the shrimp and stir-fry for about 1 minute, or until the shrimp start to turn pink. Add the scallions, reserving a few tablespoons, and stir-fry for 30 seconds.

Step 5

Whisk the 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 6

Serve with steamed rice. Sprinkle reserved scallions over each serving.

Tips & Variations


No special items needed.

Related

Kerfuffle-Upon-Wincle (KUW)

Very good! Don't be afraid of that much ginger! Reminded me of ginger chicken from a local Thai restaurant ~ Tagged for Pick Me.

(18 Jul 2015)