Shrimp Stir-Fry Soup

Ingredients

• 3  carrots diced
• 1.5 cups rice white cooked
• 1 tablespoon cornstarch 
• 6 ounces deli ham diced (in 1 piece)
• 4 teaspoons ginger grated peeled
• 6 servings kosher salt 
• 4 cups chicken broth low-sodium
• 3 tablespoons soya sauce low-sodium
• 3 tablespoons rice wine dry
• 1 bunch scallions white green separated sliced ( and parts )
• 1 teaspoon sesame oil toasted
• 0.8 pound mushroom caps thinly sliced
• 1 pound shrimp deveined peeled
• 1.3 cups snow peas trimmed sliced
• 0.8 teaspoon sugar 
• 3 tablespoons vegetable oil 
• 6 servings pepper white freshly ground

Equipment

• bowl
• sauce pan
• whisk
• pot
• dutch oven

Directions

1. Bring a medium saucepan of water to a boil.
2. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water.
3. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
4. Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
5. Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat.
6. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute.
7. Add the mushrooms and ham and stir-fry 1 more minute.
8. Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer.
9. Add the shrimp and cook, stirring, until pink, about 1 minute.
10. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.
11. Photograph by Johnny Miller