1 tablespoon fresh grated ginger root or about 3/4 teaspoon ground ginger
1 1/2 cups frozen peas, steamed**
3 tablespoons water
2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon sambal (Asian chili paste), or to taste, optional
hot cooked rice or Asian noodles
Instructions
Wash the shrimp, then peel and remove the veins.*
Heat vegetable oil in heavy skillet over medium-high heat; add shrimp and cook, stirring, until they begin to turn pink.
Add the green onion, garlic, and ginger. Reduce heat to low and cook, stirring, for 4 to 5 minutes.
In a bowl, combine the cornstarch, sugar, salt, soy sauce and water. Gradually add the mixture to the shrimp, along with the peas. Continue cooking over low heat, stirring, until thickened.