Recipe Instructions:
Ingredients
Marinade:
2 teaspoons cornstarch (or potato starch)
1 tablespoon Shaoxing Chinese cooking wine or dry sherry
1/2 teaspoon kosher salt
Stir Fry:
1 pound shrimp, peeled and deveined
2 tablespoons peanut oil (or other vegetable oil)
1 tablespoon minced ginger
3 cloves garlic, thinly sliced
1/2 pound snow peas, strings removed
2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
1/4 cup chicken stock
4 scallions, white and light green parts, sliced diagonally
2 teaspoons dark roasted sesame oil
Method
Marinate the shrimp:
Mix all marinade ingredients in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.
Stir-fry the ginger and garlic:
Heat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
Add the shrimp, snow peas, soy sauce, stock:
Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes.
Add the scallions and finish with sesame oil:
Add the scallions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
