- 1/2 cup low-sodium organic chicken broth (vegetable broth will also work)
- 2 tablespoons soy sauce
- 1 – 2 teaspoons Asian chile-garlic sauce (depending on heat preference)
- 1 teaspoon cornstarch
- 2 tablespoons toasted sesame oil
- 2-inch hunk of fresh ginger, peeled and very thinly julienned
- 2 garlic cloves, finely chopped
- 5 scallions
- 1/2 lb snow peas
- 1 lb peeled and deveined wild shrimp (16-20 per lb), tails-on
- 1 – 2 teaspoons freshly squeezed lime juice
- sushi rice, brown rice, or soba noodles, for serving (optional)
In a small bowl, whisk together the chicken broth, soy sauce, chile-garlic sauce (if you enjoy spicy food, I recommend using closer to two teaspoons), and cornstarch. Set aside. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms, and slice the green tops into 1/2-inch pieces.
In a large (12-inch) non-stick skillet, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté for 1-2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sauté for an additional 1-2 minutes, stirring frequently. Add the snow peas and sauté for 1-2 minutes, or until they are just beginning to soften and ginger is beginning to lightly caramelize.
Add the shrimp and cook for 1 minute, stirring frequently, until the shrimp are lightly pink, but still mostly opaque in center.
Add the soy-broth mixture and continue to cook until the sauce has thickened, and the shrimp have cooked all the way through. Add the green tops of the scallions and the lime juice to the pan, season to taste with salt and pepper, and serve immediately. This dish is great served on its own, but tastes great served on top of rice (sushi or any brown rice would be great!) or soba noodles.