The miso paste and mirin balance the spicy kick from the sriracha in this butterflied shrimp stirfry. Packed with broccoli, scallions and snow pea shoots, this stir fry is ideal for a Spring supper.
You’ll want to use two skillets (a wok if you have one) to saute the shrimp and vegetables separately. One skillet should be a large one and the other medium sized.
In a medium sized bowl, mix together the ginger, Sriracha sauce, miso, soy sauce, Mirin, rice wine vinegar, soy sauce and honey. Set aside.
Heat 2 tablespoons vegetable oil on a medium high heat in each skillet or wok. Add half the jalapeños and half the garlic. Cook for two minutes, stirring constantly careful not to overcook the garlic. You’ll want to cook both the vegetables and shrimp at the same time in different skillets.
In the larger wok, first add the broccoli and cook for about 5 minutes, stirring frequently. During the next few minutes, add the vegetables in this order: peppers, mushrooms and scallions. Season with salt. Add the corn starch and 1/2 cup chicken broth. Stir well. You don’t want the vegetables to overcook. Add half the sauce mixture and stir to combine.
In the smaller skillet, add the shrimp and cook until the shrimp turns pink, approximately 5-7 minutes. Season with 1/2 teaspoon of salt. Add the other half of the sauce mixture and stir to combine.
Add the shrimp to the vegetables in the larger skillet. Deglaze the pan in which you cooked the shrimp with the remaining 1/4 cup chicken broth, scraping the sides of the pan. Add this liquid to the vegetables.
Just before serving, toss in the snow pea shoots and sprinkle with peanuts.