Thai Shrimp Ginger Stir Fry

By Laura

If I cook a meal with meat, it is almost always chicken. Other meats intimidate me, especially seafood for some reason. To try to break out of this rut, I made a recipe for a shrimp stir fry that our mom had sent us a few years ago and I filed away, but had never tried. I made it on a Monday night and was feeling particularly lazy, so I cut a bunch of corners (fresh ginger and garlic both from a jar, pre-cooked and shelled shrimp, etc), but it was still tasty and very quick for a weeknight meal.

Thai Shrimp Ginger Stir Fry (Kung Phat Khing)

You can use shrimp, chicken, beef, pork or tofu in this recipe. Have the rice and anything else you're serving ready (I made some green beans to go with) before you start the actual stir frying since it takes just a couple of minutes.
Serves 4 people, cook time 5-10 min

I paired the stir fry with steamed basmati rice and green beans.

I paired the stir fry with steamed basmati rice and green beans.

1 1/2 lb of shrimp with shells, 1 lb without shells or 1 lb chicken cut in 1/2 inch strips

1 tbsp vegetable oil
3 tbsp fresh minced ginger
2 tbsp garlic minced
4 scallions in 1/2 " pieces
1-4 fresh or dried chili peppers, seeded and chopped or cayenne to taste (I used one large poblano chili pepper to add some color and a small Serrano pepper for heat)
1/2-1 tsp sugar dissolved in 3 tbsp water

Heat a wok or nonstick skillet over medium-high heat, add oil and stir fry ginger, garlic, scallions and peppers 1-2 min. Add shrimp or chicken and cook til shrimp is pink and firm or heated through if frozen or chicken is done. Mix in sugar and water, cook a minute or so and serve at once.