Asian skillet shrimp and sugar snap peas
1 medium clove(s), minced (or more to taste)
2 tsp, fresh, grated
uncooked red onion(s)
1 small, thinly sliced
uncooked sugar snap peas
1 pound(s), frozen, large, thawed, drained, peeled and deveined
canned chicken broth
1 cup(s), divided
low sodium soy sauce
crushed red pepper flakes
¼ tsp, or to taste
unpacked brown sugar
long grain cooked brown rice
- Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
- Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.
- Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.