Created by JostLori on December 28, 2014
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.