SWEET & SPICY SHRIMP STIR-FRY

By jarren

Ingredients

• 2 cups sliced onions
• 4 cups bean sprouts
• 2 cups sugar snap peas
• 2 cups thinly sliced carrots
• 2 tbsp sesame oil
• 1 1/4 lbs large raw shrimp, peeled, tails removed, deveined
• 1 cup sliced water chestnuts, drained
• 1/4 cup sweet Asian chili sauce
• 1/2 tsp crushed red pepper flakes

Details

Servings 6

Preparation

Step 1

Heat a wok with non-stick cooking spray over medium high heat. Add the onions, bean sprouts, sugar snap peas and carrots. Drizzle with oil and cook, stirring until vegetables are slightly tender, about 6 minutes.

Add shrimp and water chestnuts. Cook and stir until vegetables have softened, and shrimp are cooked through, about 4 minutes.

Remove skillet from heat, and mix in chili sauce and red pepper flakes. Serve hot over rice.