Shrimp and Snow Pea Stir Fry

Ingredients:

1/2 cup chicken stock

2 tablespoons soy sauce

1 teaspoon Sriracha sauce (more if you like things spicy!)

1/4-1/2 teaspoon ground ginger (I'm not crazy about the flavor of ginger, so I used close to 1/4 teaspoon. If you like it, though, by all means use more. You really can't mess this up)

1 teaspoon corn starch

2 tablespoons vegetable oil

4 cloves garlic, chopped

1/2 pound snow peas

1 kg medium shrimp, shelled and deveined with the tails removed

Chopped scallions

Steamed rice for serving

Method:

For the stir fry portion of the meal, I started by heating some oil over medium-high heat until it was shimmering. then I added some chopped garlic and cooked for about 2 minutes.

When the garlic started to smell amazing, I added the snow peas and cooked for about 2 minutes more, until they were bright green and a little flimsy, but not too soft I think real recipe writers call this "crisp-tender." 

As this was happening I combined a mixture of soy sauce, Sriracha, ground ginger, chicken stock, and corn starch in a small bowl and set aside. Then I added 1 pound of peeled shrimp to the hot skillet.

I let the shrimp cook for about 4 minutes, until they were starting to turn pink but were not cooked all the way through, then I added some chopped scallions and the soy sauce mixture.

I cooked this until the sauce had thickened and the shrimp were cooked through.

I served the shrimp and snow peas on top rice, with a little bit of scallions on top.

Review:

The Thai hot chili sauce is a revelation. I can't believe it has taken me this long to try it. If you like spicy food, you must have this condiment in your arsenal. I put it on leftover steamed rice the next day for lunch and was floored.


Cook rice according to package instructions. I do this by bringing 2 cups of liquid (in this case, chicken stock) to a boil, then adding 1 cup of rice and stirring once. Then I place a tightly fitting lid on top, reduce the heat to almost nothing, meaning I look at the little light that tells me a heating element is on, and I turn it as low as it can go without that light going out, and cook until the rice has absorbed all of the liquid, usually about 20 minutes.

Recipe Amendments/Recommendations:

Aside from my new found Sriracha love, what I really loved about this recipe is that it comes together in the time it takes to steam a cup of rice, which for me is about 20 minutes. Even better than that, it doesn't taste like it. It tastes like you must have spent a great deal of time and energy creating something so delicious, when really the most time consuming and energy requiring thing I had to do was peel a pound of shrimp. It's literally throw in ingredients, stir, throw again, stir again, serve on rice.