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.
More Stir-Fry Recipes
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
How to Make It
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.
Bright, citrusy Sauvignon Blanc from Chile.
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Review Body: This was so good. I added mushrooms and zucchini but you could add coloured peppers too. Just guage the time you need whether you prefer your vegetables crisp or softer. I had large shrimp and I doubled the recipe so it took a little longer than what was written.