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Gingered Stir-Fry with Shrimp and Snow Peas. Photo © Antonis Achilleos
© Antonis Achilleos

Gingered Stir-Fry with Shrimp and Snow Peas

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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.

  1. 1/2 cup chicken stock or low-sodium broth
  2. 2 tablespoons low-sodium soy sauce
  3. 1 teaspoon Chinese chile-garlic sauce
  4. 1 teaspoon cornstarch
  5. 2 tablespoons vegetable oil
  6. 1/4 cup fresh ginger, cut into fine matchsticks
  7. 1/2 pound snow peas
  8. 1 pound medium shrimp, shelled and deveined
  9. 4 small scallions, thinly sliced on the diagonal
  10. Steamed rice, for serving
  1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
  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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