Shrimp Stir-Fry Soup
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Cornstarch3 tbsps
Soy Sauce (low-sodium)1 tsp
Toasted Sesame Oil3 tbsps
Peanut Oil4 tsps
Ginger (grated peeled)3 tsp
Sugar3 tbsps
Rice Wine4 cups
Chicken Broth (low-sodium)1.5 cups
Cooked White RiceDirections:
1
Bring a medium saucepan of water to a boil
2
Add the snow peas and cook until crisp-tender, about 4 minutes
3
Fill a bowl with ice water
4
Drain the snow peas and transfer to the ice bath to cool; drain and set aside
5
Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside
6
Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat
7
Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute
8
Add the mushrooms and ham and stir-fry 1 more minute
9
Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer
10
Add the shrimp and cook, stirring, until pink, about 1 minute
11
Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes
12
Stir in the snow peas and rice and season with white pepper
13
Divide among bowls; top with the scallion greens
14
Photograph by Johnny Miller