Classic Garlic Ginger Shrimp and Snow Peas

1

Rinse the shrimp and pat them thoroughly dry with paper towels. Season lightly with salt and white pepper.

2

Wash the snow peas, trim the ends, and remove any tough fibrous strings.

3

In a small bowl, whisk together the chicken broth, soy sauce, and sesame oil to create the sauce base.

4

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

5

Add the shrimp to the hot pan and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside on a plate.

6

Add the remaining 1 tablespoon of oil to the same pan. Add the snow peas, minced ginger, and garlic.

7

Stir-fry the vegetables for about 2 minutes until the peas are bright green but still crisp-tender.

8

Pour in the sauce mixture and let it bubble for 30 seconds.

9

Stir in the cornstarch slurry and cook for another minute until the sauce thickens slightly and becomes glossy.

10

Return the cooked shrimp to the pan and toss everything together to coat evenly. Serve immediately over steamed rice, garnished with green onions.

Ingredients