Ingredients

The following ingredients have 4 Servings
  • 1/2 pound shrimp (peeled and deveined)
  • 1 teaspoon cornstarch (preferred Argo Corn Starch)
  • 2 tablespoons neutral flavored cooking oil (divided (like canola, corn or vegetable oil))
  • 1/2 small onion (sliced)
  • 1 cup sliced bell pepper
  • 1 cup sugar snap peas
  • 1 stalk green onion (chopped or thinly sliced)
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 teaspoon chili garlic sauce (optional)
  • 1 teaspoon cornstarch (preferred Argo Corn Starch)

Instruction

  • Pat the shrimp very dry. In a bowl, toss the shrimp with cornstarch to coat.
  • Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Add the shrimp to the pan, trying not to overlap. Let cook for 30 seconds. Flip, and cook an 30 seconds. Remove the shrimp to a clean bowl. The shrimp will be half-cooked, we will finish cooking in a later step.
  • Turn the heat to medium-high. To the same pan, swirl in the remaining cooking oil. When hot, add in the onion and bell pepper. Stir fry for 1 minute. Add in the sugar snap peas and continue to stir fry for an additional minute.
  • Add in the half-cooked shrimp and pour in the Ginger Teriyaki Sauce. Cook until the sauce comes to a simmer, thickens, and is glossy. Garnish with green onions.