Asian Shrimp, Snowpeas, and Rice


Combine stock, soy sauce, vinegar, sugar, cornstarch and sesame oil in small bowl; mix well and set aside.

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

User Comments:
Susan - Cannot wait to try this!!

Submit a comment about this recipe: