A quick and easy stir-fry that tosses together in 10-minutes. This recipe is perfect for busy nights when time isn't on your side.
At our house, sometimes we don't get around to sitting down for dinner until 8:30 or 9 pm. For that reason I like to keep an arsenal of quick to prepare dinners or recipes that serve up plenty of leftovers. This delicious and light ginger shrimp and snow pea stir-fry checks both of those boxes. I like the color that comes from using multiple colors of mini bell peppers, but you can make this recipe your own by substituting in shredded carrots or another favorite veggie.
You will need:
For the stir fry:
- 2 teaspoons oil
- 2-inch knob of ginger, julienned
- 1 lb. shrimp, peeled/deveined
- 8-ounces snap or snow peas, cleaned
- 1 cup julienned mini bell peppers
For the sauce:
- 2 tablespoons ponzu
- ¾ cup low sodium chicken broth
- 2 tablespoons sugar
- ½ teaspoon garlic powder
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 1-3 teaspoons sriracha, optional
- SAUCE: whisk the ingredients listed for the sauce in a small bowl. Start with less sriracha, you can always add in more later. Set aside.
- SHRIMP STIR FRY: Heat your wok over medium-high heat and add about 2 teaspoons of oil. Add the ginger to the wok and saute for about 1 minute, it will start to turn golden brown. Next, add the shrimp and cook them until they start to turn opaque; about 30 seconds. While stirring, add the bell peppers and snow peas then add the sauce. The sauce should start bubbling and you’ll notice it with thicken. When the shrimp curl up into a ‘c’ shape, taste and adjust with additional sriracha as desired. Serve over warm rice and decorate with sesame seeds if desired.