Stir-Fried Spicy Ginger Shrimp with Sugar Snaps
Reduced-sodium chicken broth
1 Tbsp, red variety
Sriracha chili sauce
2 Tbsp, or vegetable oil
1 Tbsp, peeled, finely chopped
1 pound(s), medium size, peeled, deveined, patted dry
Uncooked sugar snap peas
3 cup(s), (about 8 oz), strings removed
Sweet red pepper(s)
1 cup(s), thinly sliced
- In a small bowl, combine the stock, sherry, miso, sriracha, and sugar.
- Heat a 14-inch flat-bottomed wok (or a 12-inch skillet) over high. Add the oil and swirl to coat the pan. Add the ginger and cook until fragrant, about 10 seconds, stirring constantly. Push the ginger to the sides of the pan. Carefully add the shrimp and spread into an even layer. Cook, undisturbed, for 1 minute so the shrimp begin to sear. Stir and cook until the shrimp are lightly browned but not cooked through, about 30 seconds more.
- Add the snap peas, bell pepper, and salt and cook, tossing and stirring, until just combined, about 30 seconds. Stir the cornstarch into the stock mixture and drizzle over the shrimp. Cook until the vegetables are tender-crisp, about 2 minutes, stirring constantly.
- Serving size: 1¼ cups