Ingredients
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½ cup (120 ml) Chicken broth
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2 tablespoons (28 ml) Soy Sauce
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1 cup (160 g) Ginger-Pickled Snap Peas
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1 teaspoon Chinese Chile Garlic Sauce
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1 tablespoon (13 g) Sugar
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1 teaspoon Cornstarch
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2 tablespoons (28 ml) Vegetable Oil
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1 Garlic
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1 pound (455 g) peeled and deveined medium Shrimp
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2 Scallions
Directions
This simple stir-fry uses Ginger-Pickled Snap Peas, the ginger, and a bit of the brine to give the sauce some tang. Serve it with rice or noodles.
Steps
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1
Done
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In a small bowl, whisk the chicken stock, soy sauce, pickle brine, chile garlic sauce, sugar, and cornstarch. |
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2
Done
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Heat the oil in a wok or nonstick skillet until small puffs of smoke appear. Add the ginger and garlic, and stir-fry over moderately high heat until softened and just beginning to brown, 2 minutes. Add the snap peas and stir-fry for 1 minute. Add the shrimp and stir-fry until nearly cooked through, 1 minute. Add the scallions and stir-fry just until wilted, 30 seconds. Whisk the liquid, add it to the pan, and stir-fry until the shrimp are cooked through |
