Stir-Fried Shrimp with Snow Peas

Stir-Fried Shrimp with Snow Peas (or Sugar Snap Peas) and Ginger

(Recipe on Kalyn's Kitchen)

(3-4 servings, adapted slightly from AllRecipes.)
1 lb. or more large shrimp1 cup snow peas, cut on diagonal if large1/3 cup chicken stock 1 T seasoned rice vinegar (or use 2 1/2 tsp. rice vinegar and 1/2 tsp. sugar or Splenda)2 tsp. soy sauce1 1/2 tsp. cornstarch1pinch white pepper1-2 T vegetable oil or peanut oil (depends on your pan)2 tsp. grated fresh ginger root (use a microplane grater if you have one)2 T finely minced garlic (my garlic was frozen, so I used garlic puree in a jar)2 whole garlic cloves and 2 slices ginger *for seasoning the oil* (optional, see below)

Peel and devein shrimp. (I buy frozen shrimp from Costco which are de-veined, but when I peel them I cut off the tail end which is often discolored.) Cut tips off snow peas and cut larger ones on the diagonal.Mix chicken stock, rice vinegar, soy sauce, cornstarch or arrowroot starch, and white pepper and whisk together.

Have grated ginger root and minced garlic ready before you start to cook. Heat oil over high heat in wok or large frying pan. (See below for tip about *seasoning the oil* if you're doing that.)

Add shrimp and stir fry 1-2 minutes (larger shrimp take longer), until shrimp are barely starting to turn opaque. Add garlic, ginger and snow peas and cook about 1 minute.

Add sauce mixture and cook until mixture thickens, not more than 2-3 minutes. Serve immediately.