Name: Stir-Fried Spicy Ginger Shrimp with Sugar Snaps
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 Tbsp reduced-sodium chicken broth; 1 Tbsp miso paste red variety; 1 Tbsp dry sherry; 1 Tbsp sriracha chili sauce; 1 tsp sugar; 2 Tbsp peanut oil or vegetable oil; 1 Tbsp ginger root minced; 1 pound(s) uncooked shrimp medium size, peeled, deveined, patted dry; 3 cup(s) uncooked sugar snap peas strings removed; 1 cup(s) sweet red pepper(s) cut into slivers; 0.5 tsp table salt; 0.75 tsp cornstarch

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Total Time: 0:29
Prep: 0:25
Cook: 0:04
Serves: 4
Difficulty: Easy

This stir-fry is better and healthier than Chinese take-out. Just a touch of cornstarch helps thicken the sauce.

Ingredients

reduced-sodium chicken broth

3 Tbsp
miso paste

1 Tbsp, red variety
dry sherry

1 Tbsp
sriracha chili sauce

1 Tbsp
sugar

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
cornstarch

¾ tsp

Instructions

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

Notes

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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Stir-Fried Spicy Ginger Shrimp with Sugar Snaps

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Stir-Fried Spicy Ginger Shrimp with Sugar Snaps

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