Ginger Shrimp Stir-Fry in a Long Handle Wok
Experience the zest of ginger fused with succulent shrimp and a kick from red chili flakes in this vibrant stir-fry. Crisp snap peas add freshness, while aromatic rice completes this satisfying dish. A quick and fiery creation over live-fire that guarantees bold flavors and a spicy adventure in every bite. Perfect for outdoor cooking enthusiasts!
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 until shimmering.
- 2.
Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- 3.
Carefully stir in the shrimp, cooking for about 2-3 minutes until they turn pink and opaque.
- 4.
Sprinkle the red chili flakes over the shrimp, adjusting to your preferred spice level.
- 5.
Toss in the snap peas and cook for an additional 2-3 minutes until they achieve a tender-crisp texture.
- 6.
Drizzle the soy sauce over the mixture, tossing thoroughly to coat all ingredients evenly.
- 7.
Season with salt and pepper to taste, adjusting as necessary.
- 8.
Serve the stir-fry over a generous portion of cooked rice on plates or bowls.
- 9.
Garnish with fresh cilantro leaves and provide lime wedges on the side for an added zing.
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