Gingered Stir-Fry with Shrimp and Snow Peas

Large nonstick skillets that can create a sear are ideal for stir-fries. For this recipe, F&W's Grace Parisi creates layers of flavor with Chinese chile-garlic sauce and matchsticks of fresh ginger

Calories

161

Carbohydrates

36g

Protein

22g

Potassium

552mg

Fiber

8g

Sugar

9g

Ingredients

1/2 cup chicken stock or low-sodium broth
2 tablespoons low-sodium soy sauce
1 teaspoon Chinese chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/4 cup fresh ginger, cut into fine matchsticks
1/2 pound snow peas
1 pound medium shrimp, shelled and deveined
4 small scallions, thinly sliced on the diagonal
Steamed rice, for serving

Direction

In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately 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 to the skillet and stir-fry for about 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 throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.