This stir-fry of shrimp, mushroom, and snow peas gets its flavor from cooking with a soy sauce and ginger mixture.
1/2 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons grated fresh ginger
1 teaspoon cornstarch
1 tablespoon vegetable oil
8 ounces sliced mushrooms
8 ounces snow peas, strings removed
1 pound medium or large shrimp, peeled, deveined
2 scallions, white and light green parts, thinly sliced
Salt and pepper, optional
Cooked rice or rice noodles for serving, optional
How to Make It
In a small bowl, mix broth, soy sauce, ginger and cornstarch.
Warm oil in a large nonstick skillet or wok over medium-high heat until shimmering. Cook mushrooms, stirring, until their liquid has evaporated and they have browned, 6 to 10 minutes. Add snow peas; stir-fry until crisp-tender, about 2 minutes. Toss in shrimp and cook, stirring, until pink, 3 to 5 minutes. Add scallions; stir-fry 30 seconds more. Stir broth mixture; pour into pan. Stir-fry until shrimp are opaque and sauce has thickened slightly, approximately 1 minute. Season with salt and pepper and serve over rice or rice noodles, if desired.