Ginger Shrimp Stir-Fry in a Long Handle Wok
Experience the bold fusion of succulent shrimp and spicy chili flakes enhanced by vibrant ginger in this mouthwatering stir-fry. Prepared over a live-fire, this dish features snap peas and aromatic rice, delivering an exhilarating mix of heat and freshness. Ignite your culinary passion with every flavorful bite of this enticing seafood creation.
ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup snap peas, trimmed
- 2 cups cooked rice
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Over a live-fire, heat the vegetable oil in a Barebones Long Handle Wok.
- 2.
Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- 3.
Toss in the shrimp and cook until pink and cooked through, around 2-3 minutes.
- 4.
Sprinkle red chili flakes over the shrimp, adjusting for your desired spice level.
- 5.
Add the snap peas to the wok and cook for an additional 2-3 minutes until tender-crisp.
- 6.
Drizzle soy sauce over the mixture, tossing to coat everything evenly.
- 7.
Season with salt and pepper to taste.
- 8.
Serve the cooked rice on plates or bowls and top with the shrimp and snap peas stir-fry.
- 9.
Garnish with fresh cilantro and serve with lime wedges on the side.
