Asian Shrimp, Snowpeas, and Rice

Ingredients:

• 1/2 cup chicken stock or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• 1 tablespoon peanut or vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon peeled and minced gingerroot
• 1 pound medium shrimp, peeled and deveined
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 pound snow peas, ends trimmed
• 1 (8-ounce) can water chestnuts, rinsed and drained
• 2 tablespoons lemon juice

In large skillet or wok, heat oil over medium-high heat; add garlic and ginger and sauté until fragrant, about 2 minutes.

Add shrimp and sauté until pink, about 3 more minutes. Season with salt and pepper to taste.

Add snow peas and water chestnuts; sauté 3 minutes.

Add stock mixture. Bring to a boil, reduce heat to a simmer, and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice.

Servings: 4
Time to Prepare: 1 hour

Submitted By: Caitlynn