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
- In a small bowl combine vegetable broth, miso paste, dry cherry, Sriracha sauce, and sugar. Set aside.
- 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.
- 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.