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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. More Stir-Fry Recipes

Grace Parisi
March 2011

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Credit: © Antonis Achilleos

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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