STIR-FRIED SHRIMP AND SCALLIONS

Serves: 4

1 1/2 lb (680 g) large, peeled and deveined shrimp

One 2-inch (5-cm) knob fresh ginger root

3 cloves garlic

5 scallions

2 large egg whites

1 1/2 tsp (7.5 mL) crushed red pepper flakes

2 tsp (10 mL) cornstarch

1/2 cup (125 mL) ketchup 1/2 cup (125 mL) no-salt-added chicken broth

1 tbsp (15 mL) sugar

1 1/2 tsp (7.5 mL) kosher salt 1 1/2 tsp (7.5 mL) freshly ground black pepper

1/2 cup (125 mL) canola oil 1/2 cup (125 mL) packed fresh cilantro

Cooked white or brown rice, for serving

1. If the shrimp still have tail shells, peel and discard them, and place the shrimp in a mixing bowl.

2. Peel the ginger and mince it. Cut the garlic into thin slices. Trim the scallions, then finely chop the white and light-green parts (to yield about 1/2 cup/ 125 mL). Crack the egg whites into a small bowl, reserving the yolks for another use, if desired.

3. Add the ginger, garlic, egg whites, the crushed red pepper flakes and 1 tsp (5 mL) of the cornstarch to the shrimp; use your clean hands to toss so that they are well coated.

4. Whisk together the ketchup, broth, sugar, salt, pepper and the remaining teaspoon (5 mL) of cornstarch in a liquid measuring cup until well incorporated.

5. Heat the oil in a wok or large skillet over high heat. Once the oil starts to sputter, add the shrimp and stir-fry for about 1 minute, until the shrimp start to turn pink and get a bit crisped on some edges.

6. Stir in the ketchup mixture; cook for about 3 minutes or until the shrimp are just cooked through. Stir in the scallions and remove from the heat.

7. Coarsely chop the cilantro and toss it in. Serve right away over rice.