Shrimp Stir-Fry

Ingreadient:

• 1 pound large shrimp, peeled and deveined
• Kosher salt
• 2/3 cup chicken stock or low-sodium chicken broth
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• Freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon finely grated fresh ginger
• 1 scallion, chopped, white and green parts separated
• 6 ounces snow peas, strings removed if necessary
• 2 ounces red bell pepper, thinly sliced (about 1/2 cup)
• 4 cups cooked rice, for serving

Direction

1. Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
2. Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
3. Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.