- Thoroughly rinse shrimp; let drain on several layers of paper towels.
- Combine chicken broth, cornstarch, soy sauce and sugar.
- Heat oil in hot wok or large skillet over high heat. Add ginger and garlic; stir-fry 30 seconds. Add shrimp and stir-fry 1 to 2 minutes, or until pinkish. Remove shrimp with slotted spoon or strainer, leaving oil in wok.
- Add pepper and peas to same wok; stir-fry 1 minute. Stir in shrimp and soy sauce mixture. Cook and stir until mixture boils and thickens, about 1 minute.
Shrimp-in-Shell Stir-Fry
ingredients
1 pound medium shrimp, unpeeled
1/2 cup regular-strength chicken broth
2 tablespoons cornstarch
3 tablespoons Kikkoman Soy Sauce
2 teaspoons sugar
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 large clove garlic, minced
1 red bell pepper, cut into thin strips
1/4 pound fresh snow peas, trimmed
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
