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Shrimp & Snow Peas with Soybean Sauce

SERVES: 4 PREP: 10 minutes TOTAL TIME: 20 minutes
Shrimp & Snow Peas with Soybean Sauce

Shrimp & Snow Peas with Soybean Sauce

SERVES: 4 PREP: 10 minutes TOTAL TIME: 20 minutes

From the depths of Pepper Thai’s pantry, comes the sauce for this delicious recipe.

Things that make your nose wrinkle are the things that Pepper Thai loves to cook with the most. Think fish sauce, pickled garlic, and, the holy grail eau-de-dirty-sock-that-actually tastes delicious...Thai soybean paste. I guess they take those beanies and let them sit around until other beans don’t want to come over and visit anymore, but that’s when you know this sauce is magic: that funkiness gives this dish a kick like no other. If you can find them, microwaveable snow peas in a bag are pre-cleaned and ready to rock. If not, start from the top of each snow pea, grab the tip and pull down, releasing the thready fiber from each snow pea.

  • 1 teaspoon cornstarch

  • 1 teaspoon water

  • ¼ cup Thai soybean paste

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons mirin

  • 1 tablespoon brown sugar

  • 1 teaspoon rice vinegar

  • 1 (8-ounce) package microwaveable snow peas (or 8 ounces loose snow peas)

  • 1 pound cleaned large shrimp

  • 3 tablespoons canola oil

  • 2 scallions (greens and whites), thinly sliced, greens and whites separated

  • 3 cloves garlic, thinly sliced

  • 2 tablespoons minced ginger

  • ½ small red or green jalapeño, thinly sliced (seeded if you must)

  • 1 Splash chicken stock or water

  • + kosher salt and freshly ground black pepper, for seasoning

  • + cooked rice, for serving

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