Ginger Shrimp whit Sugar Snap Peas


1 tablespoon minced ginger

1 lb medium shrimp, peeled, deveined, and patted dry

3 cups sugar snap peas, strings removed

3 tablespoons reduced-sodium vegetable broth

1 tablespoon red miso paste

1 tablespoon dry cherry

1 tablespoon Sriracha hot chili sauce

1 teaspoon sugar

2 tablespoon vegetable oil

1 cup slivered red pepper

A pinch of salt (to taste)

3/4 teaspoon cornstarch


  1. In a small bowl combine vegetable broth, miso paste, dry cherry, Sriracha sauce, and sugar. Set aside.
  2. Heat a flat-bottomed wok over high heat; add oil and ginger and stir-fry until fragrant. Add shrimp carefully and spread evenly into one layer. Make sure that shrimp are dry before cooking, otherwise you will braise them. Cook without stirring for a minute. Then, using a spatula, stir-fry for 30 seconds incorporating ginger until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and pepper, sprinkle with salt; stir-fry for 30 seconds. Stir cornstarch into broth mixture; swirl into wok and stir-fry until shrimp are cooked and vegetables are crisp-tender, 1-2 minutes.

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