This stir-fry is better and healthier than Chinese take-out. Just a touch of cornstarch helps thicken the sauce.
- 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
- 1/2 tsp table salt
- 3/4 tsp cornstarch
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
- 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.