Shrimp and Snow Pea Stir-Fry Recipe

This colorful stir-fry cooks in minutes. Substitute chicken or 
scallops for the 
shrimp if you like.

Ingredients

1 small head fresh broccoli 
1/2 head fresh cauliflower, about 12 ounces 
2 carrots 
1 large red bell pepper 
1 to 1 1/2 pounds medium shrimp, peeled and deveined 
2 tablespoons peanut oil, or canola oil, plus more if needed 
1 tablespoon minced garlic 
1 tablespoon minced fresh ginger 
1/4 cup chicken stock 
1 pound fresh snow peas, trimmed if necessary 
3 tablespoons soy sauce 
1 teaspoon toasted sesame oil 
Pinch or more hot red pepper flakes, optional 
2 cups hot cooked white rice 
Directions 
Trim the broccoli and cauliflower. Reserve the stalks for another use. 
Slice the florets into small but recognizable pieces. Set aside.

Peel the carrots and then slice them into disks. Halve the pepper,
remove the stems, seeds, and membranes. 
Slice the pepper into matchsticks. Set aside.

Peel and devein the shrimp by removing the black membrane 
that runs the length of the shrimp. Slice any shrimp that seems 
larger than theothers so that all are approximately the same size.

Heat a wok, deep skillet, or saut? pan over high heat.
 When hot, pour the oil into the pan and let it get hot. 
When the oil shimmers, toss the garlic and ginger 
into the wok and stir fry for about 20 seconds. 
 until fragrant. Do not let the garlic color.

Add the shrimp and stir fry for 1 to 2 minutes or 
just until they begin to turn pink.

Using a slotted spoon, remove the shrimp from the wok. 



Serve immediately over hot rice.