Shrimp Stir Fry
2 tablespoons cornstarch
¾ cup chicken broth
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons sugar
Sea salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons sesame oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
3 scallions, chopped
6 ounces snap peas, strings removed if necessary
1 red bell pepper, thinly sliced
4 cups cooked rice, for serving
Toasted sesame seeds for garnish (optional)
Pat the shrimp with paper towels to thoroughly dry.
Place the cornstarch in a small bowl.In a glass measuring cup, combine the chicken broth, sherry, soy sauce, sugar, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper. Add this mixture to the cornstarch and stir until the cornstarch is fully incorporated and the mixture is smooth.
Heat a wok over high heat for 2 minutes. Add the sesame 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 scallions and stir-fry for 1 minute. Add the snap peas, baby corn and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and stir-fry until the sauce has thickened, about 15 seconds.
Immediately transfer the stir-fry to a dish and serve over rice and garnish with toasted sesame seeds, if desired.