Wed 13 Apr 2011
This stir-fry from the March 2011 issue of Food and Wine comes together in no time. Julienned ginger adds great flavour to shrimp, snow peas and scallions, which are quickly stir-fried and then combined with a simple sauce.
To avoid additives and preservatives in this recipe, use organic chicken stock, such as Imagine brand and tamari instead of soy sauce. I haven’t been able to find a chile-garlic sauce that is additive-free, so I used Tabasco brand hot sauce.
½ 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
¼ cup fresh ginger, cut into fine matchsticks
½ pound snow peas
1 pound medium shrimp, shelled and deveined
4 small scallions, thinly sliced on the diagonal
Steamed rice, for serving
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. Serves 4.
From the March 2011 issue of Food and Wine