Sweet and Spicy

By TPMay

Ingredients

• 2 cups sliced onions
• 4 cups bean sprouts
• 2 cups sugar snap peas
• 2 cups thinly sliced carrots
• 2 tablespoons sesame oil or olive oil
• 1 1/4 pounds shrimp, peeled, tails removed, deveined
• 1 cup sliced water chestnuts, drained
• 1/4 cup sweet Asian chili sauce
• 1/2 teaspoon crushed red pepper flakes

Preparation

Step 1

Heat an extra large skillet coated with nonstick cooking spray over medium high heat. Add the onions, bean sprouts, sugar snap peas and carrots. Drizzle with oil and cook until vegetables are slightly tender, about 6 minutes.
Add shrimp and water chestnuts. Cook and stir until vegetables are cooked through, about 4 minutes.
Remove skillet from heat and mix in the chili sauce and red pepper flakes. Sere hot.