Shrimp and Snow Pea Stir-Fry

Ingredients

• about 450 g Shrimp
• about 225 g Snow peas
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tsp Cornstarch
• 1/4 cup Vegetable broth
• 2 stalks Green onions
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the shrimp: Peel and devein the about 450 g of shrimp. Set aside.
2. 2Prepare the aromatics: Finely mince the 2 cloves of garlic and the 1 tsp of ginger.
3. 3Make the sauce: In a small bowl, whisk together the 2 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tsp of cornstarch, and 1/4 cup of vegetable broth until the cornstarch is fully dissolved. Set aside.
4. 4Cook the shrimp: Heat a wok or large skillet over high heat until it is very hot, about 204.4°C (200°C). Add the about 450 g of shrimp in a single layer. Stir-fry for 2-3 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C. Remove the shrimp from the wok and set aside.
5. 5Stir-fry the vegetables and aromatics: Add the about 225 g of snow peas, the minced 2 cloves of garlic, and the minced 1 tsp of ginger to the hot wok. Stir-fry for 2-3 minutes until the snow peas are bright green and tender-crisp, and the garlic and ginger are fragrant.
6. 6Combine and thicken the sauce: Return the cooked shrimp to the wok with the snow peas. Pour the prepared sauce over everything. Stir continuously for 1-2 minutes, until the sauce thickens and coats the shrimp and snow peas. The sauce should be glossy.
7. 7Garnish and serve: Thinly slice the 2 stalks of green onions. Stir most of the sliced green onions into the stir-fry. Serve the shrimp and snow pea mixture immediately over the 4 cups of cooked rice. Sprinkle the remaining sliced green onions on top as a garnish.

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