- 3 Tbsp reduced-sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 Tbsp low sodium soy sauce
- 1 tsp cornstarch
- 2 tsp sugar
- 1 tsp toasted sesame oil
- 2 Tbsp peanut oil, or vegetable oil
- 1 Tbsp minced garlic
- 1 Tbsp ginger root, minced
- 1/2 tsp crushed red pepper flakes
- 1 pound(s) uncooked shrimp, (large) peeled, deveined and patted dry
- 3 cup(s) uncooked sugar snap peas, strings removed
- 3/4 tsp table salt
- 2 medium uncooked scallion(s), chopped
In a small bowl, combine broth, vinegar, soy sauce, cornstarch, sugar and sesame oil.
Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic, ginger and red pepper flakes, and stir-fry 10 seconds or until fragrant. Push garlic mixture to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating garlic mixture, until shrimp is lightly browned but not cooked through.
Add sugar snaps and sprinkle on salt, and stir-fry 30 seconds or until just combined. Add scallions, restir broth mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp. Yields 1 1/4 cups per serving.
- If you prefer just a hint of heat reduce the red pepper flakes to 1/4 tsp. Use a shrimp deveiner to quickly peel and devein shrimp. Be sure to pat shrimp dry with paper towels to prevent your stir-fry from turning into a soggy braise.