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.

Prepare stir-fry ingredients before you start cooking

Ginger, shrimp, snow peas and scallions are quickly stir-fried

Serve the stir-fry with steamed rice

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