Asian Shrimp And Snow Peas Stir Fry Supper

• 1/2 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 3 cloves garlic, peeled and minced
• 1 tablespoon chopped peeled 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 can (8-oz.) water chestnuts, rinsed and drained
• 2 tablespoons lemon juice
• Combine chicken 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 saute until fragrant, about 2 minutes. Add shrimp and saute until pink, about 3 more minutes. Season with salt and pepper to taste. Add snow peas and water chestnuts; saute 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.

1. This is a wonderful seafood medley of color, textures and flavors. Serve it alongside some steamed rice.
2. Estimated Times
3. Preparation Time: 10 mins
4. Cooking Time: 13 mins
5. Servings: 4

chicken stock, soy sauce, white wine vinegar, sugar, cornstarch, sesame oil, vegetable oil, garlic, gingerroot, shrimp, salt, ground black pepper, snow peas, water chestnuts, lemon juice, combine chicken, skillet

Taken from www.epicurious.com/recipes/member/views/asian-shrimp-and-snow-peas-stir-fry-supper-50009587 (may not work)