Tuesday, August 7, 2012

gingered stir-fry with shrimp and snow peas

pretty yummy meal made from pretty basic ingredients

serves 4
1/2 cup chicken stock or low sodium broth
2 Tbsp low-sodium soy sauce
1 tsp Chinese chile-garlic sauce
1 tsp cornstarch
2 Tbsp oil (I used coconut. Sesame would be good too or whatever you have on hand)
1/4 cup fresh ginger, cut into fine matchsticks
1/2 pound snow peas
1 lb medium shrimp, shelled and deveined
2 small scallions, thinly sliced on the diagonal
steamed rice or quinoa, for serving

1. In a small bowl, whisk the chicken stock with the soy sauce, chile-garlic sauce and cornstarch.
2. In a nonstick skillet, heat the oil until shimmering. Add the ginger matchsticks and stir-fry over med-high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp and stir-fry 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque and sauce is thickened, about 1 minute longer. Serve with rice or quinoa.

No comments:

Post a Comment