Shrinp and Snowpeas

 

INGREDIENTS

¼    cup chicken broth

½   teaspoon Chinese chili sauce (Optional)

1    teaspoon powdered ginger

1    teaspoon cornstarch

2    tablespoons olive oil

½   cup white onion, chopped

½   cup red bell pepper, diced small

½   pound snow peas, de-veined, cut in half

1    pound medium shrimp, raw, de-shelled

2    tablespoons sliced green onion for garnish

METHOD

In a small bowl, whisk together the broth, soy sauce, chili sauce, ginger and cornstarch. Set aside. In a large skillet over mrdium-high heat, add the olive oil and swirl to coat. When heated, add the onion and cook, stirring, for 3 to 4 minutes until translucent. Add the bell peppers and cook for 2 to 3 more minutes.

Add the snow peas and stir fry for 2 minutes then add the shrimp. Continue to cook for 3 to 4  minutes, stirring, until the shrimp are cooked and heated through. Whisk the broth and soy quickly and pour over the shrimp and peas, stirring to coat. When thickened, remove from the heat, garnish with the sliced green onions and serve plain or over cooked rice.

Adapted from a recipe in  Food and Wine magazine