Shrimp And Sugar Snap Peas Stir-Fry

• Marinade
• 1 tablespoon minced ginger
• 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
• 2 teaspoons cornstarch
• 1 teaspoon red chili pepper flakes
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Stir-Fry
• 3/4 lb medium shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1/2 yellow onion, thinly sliced
• 6 ounces sugar snap peas (about 2 cups)
• 1/4 cup chicken broth
• 1/2 teaspoon sesame oil

1. Make the marinade: combine all the marinade ingredients in a bowl; mix well.
2. Add the shrimp; stir to coat evenly; let stand for 10 minutes.
3. Put stir-fry pan over high heat until hot.
4. Add in the oil; swirling to coat the sides.
5. Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
6. Add in the shrimp; stir-fry until they turn pink, about 1 1/2 minutes.
7. Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
8. Transfer to a serving plate and serve.

marinade, ginger, chinese rice wine, cornstarch, red chili pepper, sugar, salt, white pepper, fry, shrimp, vegetable oil, yellow onion, sugar snap peas, chicken broth, sesame oil

Taken from www.food.com/recipe/shrimp-and-sugar-snap-peas-stir-fry-248013 (may not work)