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
Cooked long grain 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.
- Serving size: 1 cup shrimp-vegetable mixture and 1/2 cup rice