1 lb. medium shrimp, peeled, deveined (fresh, or frozen, thawed)
¼ tsp ground ginger
¼ tsp cayenne pepper
1 clove garlic, minced
1 Tbs sesame seeds
¼ tsp ground black pepper
2 tsp sesame oil
2 Tbs canola oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 Tbs teriyaki sauce
½ lb sugar snap peas
1/8 c cornstarch
¾ c chicken broth
¼ tsp salt
1 cup cooked white rice
Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds, black pepper, and sesame oil in a large ziplock bag and toss to coat. Heat canola oil in a large wok or skillet. Add red bell pepper, green onions, saute 3 to 4 minutes to soften slightly. Add teriyaki sauce. Add peas and shrimp with seasoning. Saute 4 minutes or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok. Cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over heated rice.
