Description
A quick and colorful weeknight meal featuring tender shrimp and crisp sugar snap peas in a light, savory sauce.
Ingredients
- 1½ pounds large shrimp, peeled and deveined
- 4 cups fresh sugar snap peas, trimmed
- ½ cup low-sodium chicken broth
- 2 tablespoons rice wine vinegar
- 1½ teaspoons honey
- 3 tablespoons low-sodium soy sauce
- 1½ tablespoons cornstarch
- ¼ teaspoon ground white pepper
- 3 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 4 whole garlic cloves, halved
- 4 thick slices fresh ginger
Instructions
- Thaw shrimp completely and pat dry with paper towels. Remove any remaining tails or veins.
- Trim snap peas and cut larger pods diagonally in half.
- Whisk together chicken broth, rice wine vinegar, honey, soy sauce, cornstarch, and white pepper in a small bowl.
- Mince ginger and garlic. Halve whole garlic cloves and slice ginger pieces ¼-inch thick.
- Heat wok or large skillet over high heat until smoking.
- Add oil, then immediately add halved garlic cloves and ginger slices. Cook 30 seconds until fragrant.
- Remove and discard aromatics with slotted spoon.
- Add snap peas and stir-fry 4 minutes until crisp-tender and bright green.
- Push peas to one side, add minced ginger and garlic to empty space. Cook 1 minute.
- Add shrimp and stir-fry 2 minutes until pink and opaque.
- Pour in sauce mixture and toss constantly until thickened and glossy, about 1 minute.
- Serve immediately while hot.
Notes
- Pat shrimp completely dry to prevent steaming and splattering
- Have all ingredients prepped before heating the wok
- Sauce should coat ingredients with a glossy sheen when ready
- Prep Time: 12 minutes
- Cook Time: 10 minutes