Shrimp and Vegetable Stir Fry

Shrimp & Vegetable Stir Fry
1 cup uncooked white rice
1 Lb. medium shrimp, peeled and de-veined (fresh or frozen, thawed)
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1 clove garlic, minced
1 Tbsp. sesame seeds
1/4 tsp. ground black pepper
2 tsp. sesame oil
2 Tbsp. canola oil
1 red bell pepper, sliced into thin strips (fresh or frozen)
3 green onions, sliced
3 Tbsp. teriyaki sauce
1/2 Lb. sugar snap peas (fresh or frozen)
2 Tbsp. cornstarch
3/4 cup chicken broth
1/4 tsp. salt

Cook the rice according to the package instructions; set aside. While rice is cooking, combine shrimp, ginger, cayenne pepper, garlic sesame seeds, black pepper and sesame oil in a large plastic food storage bag and toss to coat. Heat canola oil in a large wok or skillet. Add red bell pepper and green onions; sauté 3-4 minutes to soften slightly. Add teriyaki sauce. Add peas and shrimp with seasoning; sauté 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 rice. Refrigerate any leftovers.

Serves 4 to 6.

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Photo Cred
http://recipes.prevention.com/Recipe/seared-shrimp-with-ginger-stir-fried-vegetables.aspx