Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic.
- 2 tsp canola oil
- 1 clove(s), medium garlic clove(s), minced (or more to taste)
- 2 tsp ginger root, fresh, grated
- 1 small uncooked red onion(s), thinly sliced
- 2 cup(s) uncooked sugar snap peas
- 1 pound(s) uncooked shrimp, frozen, large, thawed, drained, peeled and deveined
- 1 cup(s) canned chicken broth, divided
- 2 tsp cornstarch
- 2 Tbsp low sodium soy sauce
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/2 tsp unpacked brown sugar
- 2 cup(s) 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.
- Thinly sliced broccoli or asparagus spears are also tasty in this recipe.