Gingered Stir-Fry Shrimps with Snow Peas
By: Giangi Townsend
Published: Tuesday, September 11, 2012 - 5:47am

Ingredients




½ cup chicken stock
2 tablespoons soy sauce
2 garlic cloves, smashed with salt
1 teaspoon cornstarch
2 tablespoon vegetable oil
¼ cup fresh ginger, cut into fine matchsticks
½ pound sweet snow peas
1 pound medium shrimps, shelled, deveined and tail removed
2 small scallions, thinly sliced on the diagonal
Steamed rice on the side

Preparation

1 In a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch. 2 In a large skillet heat the vegetable oil until hot. Add the ginger matchsticks and stir fry over moderately until they are softened, about 1 minute. 3 Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes. 4 Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds. 5 Whisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more. 6 Serve with steamed rice. 7 * Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce. 8 * Shrimps from  Pete at Personal Gourmet Foods.

About

Last night recipe was something new for us. I have an extensive collection of cookbooks and yesterday I just wanted to follow a recipe.  Shrimps was the request of the day for dinner, and I happen to have some already at the house. 
Stir fry is not something that we do often, eating sweet snow peas, that was a first.
We choose a recipe from Food and Wine that required Chinese chili-garlic sauce. Unfortunately I had none on hand and I was not going to purchase a huge jar, the only size available at the store, and let it expire in the refrigerator.  Also my son is not too fond of hot spicy food therefore  I replaced it with smashed garlic with salt.
A simple bowl of steamed rice was just perfect. 
The recipe also mentioned to use a non stick pan,  however I do not own one and the result was the same as described on the book. Just had to pay a little closer attention to it, but the recipe cooks so fast that I had no choice but stay on it. 
Bon Appetit!
Giangi