Shrimp Stir-Fry with Sugar Snap Peas

A light and flavorful dinner, perfect for Spring.  This goes great with rice.  Serves 4 in under 20 minutes.

What you’ll need:

  • 2 tablespoons vegetable (or canola) oil
  • 1 pound shrimp, shelled and deveined
  • 8 ounces sugar snap peas, strings removed
  • 1 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 3 teaspoons rice-wine vinegar
  • 2 teaspoons chile garlic sauce
  • 2 teaspoons cornstarge
  • 2 teaspoons grated ginger
  • 3 garlic cloves, chopped
  • pepper
  • 3 green onions, chopped (keep the white and green parts separated)

What you’ll do:

  • In a bowl, whisk together the chicken broth, soy sauce, rice wine vinegar, chile garlic sauce and cornstarch.  Set aside.
  • Rub the ginger, garlic and pepper on the shrimp.
  • Heat the oil over high heat in a large skillet or wok.
  • Add the white part of the green onion and saute for 30 seconds.
  • Add the snap peas, and stir-fry for about 2 minutes.
  • Add the shrimp and stir-fry for about a minute.
  • Whisk the soy mixture and add to the pan.
  • Cook for about a minute more (until the shrimp are cooked and the sauce thickens).
  • Toss in the green part of the green onions and remove from heat.
  • Serve over rice.

Recipe and image from Very Culinary.

So what are you waiting for…Get dinner on the table!


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