Stir Fry Shrimp and Sugar Snap Peas
Illustration by Linda Shih
Ingredients
- ¼ cup chicken stock
- 1 tablespoon soy sauce
- ½ teaspoon chili-garlic sauce
- ½ teaspoon cornstarch
- Vegetable oil
- 1 tablespoon fresh ginger matchsticks
- 2 servings of sugar snap peas
- ½ lb peeled medium shrimp
- 2 scallions thinly sliced
Cooking Instructions
- Mix chicken stock, soy sauce, chili sauce, cornstarch and set aside.
- Sear shrimp in a high heat wok. Partially cook and set aside
- Sear sugar snap peas in high heat work. Partially cook and set aside
- Reduce heat to medium-high and cook ginger until fragrant.
- Add shrimp, peas, and the rest of the ingredients.
- Cook until sauce has thickened.
- Serve over rice.