Created by JostLori on January 9, 2014
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.