Stir-Fried Spicy Ginger Shrimp with Sugar Snaps

Total Time
29 min
25 min
4 min
This stir-fry is better and healthier than Chinese take-out. Just a touch of cornstarch helps thicken the sauce.


reduced-sodium chicken broth

3 Tbsp

miso paste

1 Tbsp, red variety

dry sherry

1 Tbsp

sriracha chili sauce

1 Tbsp


1 tsp

peanut oil

2 Tbsp, or vegetable oil

ginger root

1 Tbsp, minced

uncooked shrimp

1 pound(s), medium size, peeled, deveined, patted dry

uncooked sugar snap peas

3 cup(s), strings removed

sweet red pepper(s)

1 cup(s), cut into slivers

table salt

½ tsp


¾ tsp


  1. In a small bowl, combine broth, miso, dry sherry, sriracha and sugar.
  2. Heat a 14-inch flat-bottomed wok (or a 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil; add ginger and stir-fry until fragrant, 10 seconds. Push ginger to sides of wok; carefully add shrimp and spread evenly in one layer. Cook undisturbed 1 minute, as shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and pepper and sprinkle on salt; stir-fry until just combined, 30 seconds. Stir cornstarch into broth mixture and stir to combine; swirl into wok and stir-fry until shrimp are just cooked and vegetables are tender-crisp, 1-2 minutes.
  4. Serving size: 1 1/4 cups


The easiest way to devein shrimp is to use a shrimp deveiner. Once the shrimp is rinsed, pat dry with paper towels before stir-frying. Also, make sure the sugar snaps are dry to the touch. Excess water will turn your stir-fry into a braise. Garnish with sliced scallions if desired.

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