Ingredients
You can add some diced red bell pepper to give this full-flavored dish a splash of color.
Can be prepared in 45 minutes or less.
- 1 pound uncooked shrimp, peeled, deveined
- 1 tablespoon oriental sesame oil or vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon dried crushed red pepper
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1/2 cup canned low-salt chicken broth
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 6 green onions, cut into 1/2-inch pieces
- 1 cup snow peas
- Cooked rice
Preparation
Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.
Serves 4.
