PIc
Ingredients
1 1/2 pounds shelled and deveined large shrimp
3 garlic cloves, sliced
One 1-inch piece of fresh ginger, peeled and minced
1 1/2 teaspoons crushed red pepper
1 large egg white
2 teaspoons cornstarch
3/4 cup ketchup
1/2 cup low-sodium chicken broth
1 tablespoon sugar
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons kosher salt
1/4 cup canola oil
3 scallions, thinly sliced
1/2 cup coarsely chopped cilantro
In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1
teaspoon of the cornstarch until well-coated.
In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining1 teaspoon of cornstarch.
In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry
over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve.