Shrimp Stir-Fry with Sugar Snap Peas
Shrimp Stir-Fry with Sugar Snap Peas has your busy weeknight covered - on the table in 20 minutes!
Servings: 4
Ingredients
- 1 cup low-sodium chicken broth
- 1/4 cup soy sauce (low sodium or gluten-free)
- 3 teaspoons rice wine vinegar
- 2 teaspoons chile garlic sauce
- 2 teaspoons cornstarch
- 2 teaspoons finely chopped fresh ginger
- 3 cloves garlic , chopped
- salt and pepper
- 1 pound medium shrimp , shelled and deveined
- 2 tablespoons vegetable oil
- 3 scallions , chopped, white and green parts separated
- 8 ounces sugar snap peas , strings removed
- cooked white rice , for serving
Instructions
- In a bowl, whisk together the chicken broth, soy sauce, rice wine vinegar, chile garlic sauce, and cornstarch. Set aside.
- Rub the ginger, garlic, and a sprinkle of salt and pepper all over the shrimp.
- Heat the oil in a large nonstick pan or wok over high heat. Add the white scallions and saute for 30 seconds. Add the snap peas, sprinkle with a touch of salt and stir-fry until they’re crisp-tender, 1-2 minutes.
- Add the shrimp to the pan and stir-fry for about 1 minute. Whisk the soy sauce mixture and add it to the pan. Cook until the shrimp are opaque and the sauce has thickened, about 1 more minute. Toss the scallion greens in and remove from the heat.
- Serve over white rice with some of the pan sauce.
Nutrition
Calories: 230kcal | Carbohydrates: 9g | Protein: 28g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 286mg | Sodium: 1836mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 41mg | Calcium: 202mg | Iron: 4mg