Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Antonis Achilleos

How to Make It

Step 1    

In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.

Step 2    

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.

Suggested Pairing

Bright, citrusy Sauvignon Blanc from Chile.

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