Ginger Shrimp
1-1 1/2 lbs (450-675 g) raw shrimp, peeled and deveined 2-4 cloves garlic, finely chopped 3 Tbs (45 ml) soy sauce 1 Tbs (15 ml) grated or finely chopped fresh ginger 1 Tbs (15 ml) sesame oil 1/2 tsp (2 ml) red pepper flakes, or to taste 2 tsp (10 ml) cornstarch (cornflour) 1/2 cup (125 ml) chicken stock 1/4 cup (60 ml) rice vinegar 1 tsp (5 ml) sugar 4-6 scallions (spring onions), chopped 1 cup (250 ml) snow peas (mange-touts) Cooked white rice
Combine the shrimp, garlic, soy sauce, ginger, sesame oil, and red pepper flakes in a bowl and toss to coat the shrimp. Let stand at room temperature for 10 to 15 minutes. In a separate bowl, stir together the cornstarch, chicken stock, vinegar, and sugar. Heat a large skillet or wok over high heat and saute the shrimp mixture, scallions, and snow peas until the shrimp turn pink and are almost cooked through, about 3 minutes. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce has thickened, about 1 minute. Serve with rice. Serves 4 to 6.