Recipe: Frieda's Matchstick Stir-Fry with Shrimp (using sugar snap peas)

MATCHSTICK STIR-FRY WITH SHRIMP

1/2 cup chicken broth
2 tsp. sesame seed
2 tsp. shredded fresh ginger
1 tbsp. soy sauce
1/4 tsp. hot pepper sauce
1 tsp. cornstarch
Vegetable oil or sesame oil for stir-frying
1 (8 oz.) package sugar snap peas, stringed if necessary
1 cup julienne-sliced jicama
1 cup julienne-sliced carrots
1 cup julienne-sliced red, green or yellow bell pepper
1 lb. large shrimp, shelled and deveined
2 cloves garlic, minced
Hot cooked rice (for serving)

For the sauce, in a small bowl stir together broth, sesame seed, ginger, soy sauce, pepper sauce, and cornstarch until well blended. Set aside.

In a large skillet or wok, heat 2 tablespoons oil. Stir-fry sugar snaps 2 minutes; remove from wok. Add more oil if necessary, stir-fry jicama and carrots 3 minutes, remove from pan. Add more oil to pan if needed; stir-fry bell pepper with shrimp and garlic for 3 minutes or until shrimp turn pink and opaque.

Stir sauce again; pour into center of wok. Cook until mixture bubbles. Add sugar snaps, jicama, and carrots back to pan. Cover and cook 2 minutes more or until heated through.

Serve with hot cooked rice.

Makes 3 to 4 main-dish servings
Source: Frieda's
From: RisaG., NJ - 01-09-97