Difficutly: easy
Time: 15 Min
Portion: 4 servings
Ingredients:
2 tsp canola oil
1 large garlic clove(s), minced
2 tsp ginger root, fresh, grated
1 small red onion(s), thinly sliced
2 cup(s) sugar snap peas
1 pound(s) shrimp, frozen, large, thawed, drained, peeled and deveined
1 cup(s) canned chicken broth, divided
1 1/2 tsp cornstarch
2 Tbsp low-sodium soy sauce
1/4 tsp crushed red pepper flakes, or to taste
1/2 tsp unpacked brown sugar
2 cup(s) cooked brown rice
Directions:
- Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.
Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.