Stir-Fried Spicy Ginger Shrimp with Sugar Snaps
- Total Time
This stir-fry is better and healthier than Chinese take-out. Just a touch of cornstarch helps thicken the sauce.
reduced-sodium chicken broth3 Tbsp
miso paste1 Tbsp, red variety
dry sherry1 Tbsp
sriracha chili sauce1 Tbsp
peanut oil2 Tbsp, or vegetable oil
ginger root1 Tbsp, minced
uncooked shrimp1 pound(s), medium size, peeled, deveined, patted dry
uncooked sugar snap peas3 cup(s), strings removed
sweet red pepper(s)1 cup(s), cut into slivers
table salt½ tsp
- In a small bowl, combine broth, miso, dry sherry, sriracha and sugar.
- 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.
- 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.
- Serving size: 1 1/4 cups