2-inchpiece fresh gingerpeeled and very thinly julienned
2garlic clovesfinely chopped
½lb (8 oz)snow peascut in half on a bias
1lb (16 oz)peeled and deveined wild shrimp16-20 per lb, tails-on
1-2teaspoonsfresh lime juice
cooked sushi rice, brown rice, or soba noodlesfor serving
In a small bowl, whisk together the chicken broth, soy sauce, sambal oelek, 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 ½-inch pieces.
In a large (12-inch) non-stick skillet or wok, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté for 1 to 2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sauté for an additional 1 to 2, minutes, stirring frequently. Add the snow peas to the pan and sauté for 1 to 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 to the pan 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 or cooked soba noodles.
Tips for Success:
Try to find the least knobbly piece of fresh ginger available at the grocery store. This saves a ton of time and frustration when peeling, and you end up with less waste and extremely fibrous bits and pieces. I like to peel ginger with the edge of a spoon, but a vegetable peeler will work as well!