This is a quick and easy shrimp stir-fry for busy weeknights. Increase the amount of shrimp to 1 pound if desired (depending on the size of your wok, you may need to stir-fry the shrimp in batches). If you're a fan of spicy flavors, feel free to add 1/4 to 1/2 teaspoon of chile paste at the end, or a pinch of cayenne pepper.
Prep Time: 10 minutes
Cook Time: 7 minutes
Ingredients:
- 3/4 lb frozen tiger shrimp, peeled and deveined
- 1 cup frozen snow peas,
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch mixed with 4 teaspoons water
- 3 tablespoons oil for stir-frying
- 2 slices ginger
Preparation:
Run the frozen shrimp under warm running water until thawed. Pat dry with paper towels. Remove the tails if needed.Fill a medium saucepan with water and bring to a boil. Blanch the frozen snow peas for no more than 2 minutes, until they turn bright green. Plunge into cold water (this stops the cooking process) and drain.
Combine the chicken broth, oyster sauce, and sugar and set aside. In a small bowl, combine the cornstarch and water and set aside.
Heat the wok. When the wok is ready, add oil. Add the shrimp and stir-fry until they turn pink.
Push the shrimp up to the side of the wok. Add the ginger and stir-fry until aromatic (about 15 seconds). Add the peas.
Stir-fry briefly, push up to the side with the shrimp and add the sauce in the middle. Turn the heat up and add the cornstarch slurry, stirring quickly to thicken. Mix everything together and serve hot with rice or noodles. Serves 3 - 4.
