Ginger Garlic Shrimp
|Uncooked shrimp||1 Pound, peeled deveined|
|Oriental sesame oil/Vegetable oil||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Minced ginger||1 Tablespoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Soy sauce||3 Tablespoon|
|Canned low salt chicken broth||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Green onions||6 , cut into 1/2 inch pieces|
|Snow peas||1 Cup (16 tbs)|
|Cooked rice||1 Cup (16 tbs)|
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 minute.
Serve with rice.