Stir-Fried Shrimp and Sugar Snap Peas

eatingwell.com
serves 4
Ingredients

• ⅓ cup low-sodium chicken broth
• 1 tablespoon dry sherry
• 2 teaspoons reduced-sodium tamari or soy sauce
• 1 ½ teaspoons chile-garlic sauce
• 1 teaspoon cornstarch
• 2 tablespoons peanut or other neutral-flavored vegetable oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 pound raw shrimp (21-25 per pound), peeled, deveined and patted dry
• 2 cups sugar snap peas, trimmed
• ½ teaspoon salt
• 2 scallions, thinly sliced

Preparation​​​

1. Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
   
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
   
3. Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.
   

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