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.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.