A Beautiful Plate
Biggest time-saving tip? Buy peeled and deveined wild shrimp from your fish monger. Deveining shrimp might be one of my least favorite kitchen tasks ever. It is tedious, fairly disgusting, and makes a mess. Deveined and peeled shrimp cost a bit more per pound, but the added convenience and ease make it totally worth it!
This stir fry tastes great with steamed sushi rice (you could easily use short-grain or long-grain brown rice as well!), and it would also taste great on top or tossed with soba noodles.
Full recipe from A Beautiful Plate.
In a small bowl, whisk together the chicken broth, soy sauce, chile-garlic sauce (if you enjoy spicy food, I recommend using closer to two teaspoons), and cornstarch. Set aside. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms, and slice the green tops into 1/2-inch pieces.
In a large (12-inch) non-stick skillet, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté for 1-2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sauté for an additional 1-2 minutes, stirring frequently. Add the snow peas and sauté for 1-2 minutes, or until they are just beginning to soften and ginger is beginning to lightly caramelize.
Add the shrimp and cook for 1 minute, stirring frequently, until the shrimp are lightly pink, but still mostly opaque in center.
Add the soy-broth mixture and continue to cook until the sauce has thickened, and the shrimp have cooked all the way through. Add the green tops of the scallions and the lime juice to the pan, season to taste with salt and pepper, and serve immediately. This dish is great served on its own, but tastes great served on top of rice (sushi or any brown rice would be great!) or soba noodles.