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
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.
