Gingered Stir-Fry with Shrimp and Snow Peas 1/2 cup chicken stock or low-sodium broth 2 tablespoons low-sodium soy sauce 1 teaspoon Chinese chile-garlic sauce 1 teaspoon cornstarch 2 tablespoons vegetable oil 1/4 cup fresh ginger, cut into fine matchsticks 1/2 pound snow peas 1 pound medium shrimp, shelled and deveined 4 small scallions, thinly sliced on the diagonal Steamed rice, for serving
* * * Mama Chang's Stir-Fried Shrimp & Scallions: This is so delicious! Upped the garlic, reduced the amount of ketchup to 1/2 cup, added a Tbsp of Thai chili sauce, only used 1/2 tsp salt - comes out great! Sweet, salty and spicy! The scallions and cilantro (lots) are a must. Served with white rice.
Blame it on end-of-winter impatience but we cannot wait until corn season hits. And it's precisely this impatience that led us to the freezer section to stock up on frozen corn for this Shrimp and Sweet Corn Curry from Suvir Saran's Masala Farm.