1/2 cup chicken stock
2 tbsp soy sauce
1 tsp. Chinese chile-garlic sauce
1 tsp. corn starch
2 tbsp vegetable oil
1/4 cup fresh giner, cut into match sticks
1/2 lb. snow peas
1 lb. shrimp, shelled and deveined
4 small scallions, thinly sliced on the diagonal
steamed rice for serving
In a small bowl, whish the chicken stock with the soy sauce, chile-garlic sauce and corn starch.
In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is begining to brown, about 2 minutes. Add the shrimp and stir-fry for about 1 minute. Add the scallions and stir-fry for about 30 seconds. Whisk the chile sauce and add it to the skillet and stir-fry until the shrimp are opeque and the sauce is thickend, about 1 minute longer. Serve with the steamed rice.