This is a nice, light stir fry with a manageably small number of ingredients. The outcome depends on good shrimp - don't skimp!
Serve with steamed rice
Directions
Mince the garlic and shallots.
Peel and de-vein the shrimp and toss with the chili flakes.
Combine the sauce ingredients in a small bowl.
Heat the canola oil in a wok and saute the garlic and shallots until soft.
With the heat on high, add the snow peas and bean sprouts to the wok and stir fry 3-4 minutes until very hot.
Add the sauce to the vegetables and bring to bubbling.
Add the shrimp and cook 1-2 minutes until they have just turned pink and are opaque.
Stir in the egg white and remove wok from heat.
Kids!
Here's an opportunity to get the kids to clean the shrimp! Making the sauce, washing and trimming the snow peas, and separating the egg white are all fun and easy.
Notes...
Use the best shrimp you can find - it makes a difference. The shrimp should be cooked until just opaque. Overcooking robs shrimp of their flavor and makes them tough. By the way, the egg white adds a lot, so give it a try.