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, minced
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
- 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