Vietnamese-Style Shrimp and Watercress Stir-Fry

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Ingredients

1. 1/2 cup chicken stock or low-sodium broth
2. 1/4 cup Asian fish sauce
3. 2 tablespoons sugar
4. 1 teaspoon cornstarch
5. 5 tablespoons vegetable oil
6. 1 1/4 pounds shelled and deveined medium shrimp
7. 3 shallots, thinly sliced
8. 3 tablespoons minced fresh ginger
9. One 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
10. 1 tablespoon fresh lime juice
11. Freshly ground pepper
12. 1/3 cup salted peanuts, chopped
13. Rice, for serving

1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.
2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.
3. Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.