Shrimp Stir-Fry

Back

Ingredients:
3/4 lb. raw shrimp, peeled, deveined
Kosher salt
4 oz. sugar snap peas, stringed
4 oz. broccoli spears
1 red bell pepper, peeled and cut into strips
1 green onion, chopped, white and green parts separated

  or 1/4 red onion, thinly sliced
3 garlic cloves minced
1 teaspoon grated ginger
2/3 cup chicken broth
2 tablespoons white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground pepper
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil 

Preparation:
Put shrimp in medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes.  Drain and rinse the shrimp and place on paper towel-lined plate.  Pat dry.

Combine chicken stock, wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in medium bowl.  Stir until the cornstarch is fully incorporated and the mixture is smooth.

Heat wok over high heat for 2 minutes.  Add oil to wok and swirl to coat.  Carefully add the shrimp in a single layer.  Allow to cook for 2 minutes, using a spatula to stir-fry them.  Add garlic, ginger and whites of onion and stir-fry for 1 minute.  Add sugar snap peas, broccoli and red bell pepper and stir-fry for 1 minute.  Add the cornstarch mixture and greens of onion and cook until the sauce has thickened.  Transfer stir-fry to a dish and serve with white rice.

Variation:

Eliminate the shrimp and just make stir fried vegetables.