Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1/4 cup chicken broth (low-sodium)
  • 1 1/2 pounds shrimp (medium, uncooked, peeled and deveined)
  • 6 green onions (thinly sliced)
  • 1/2 pound snow peas (fresh, trimmed and ready to use)
  • 2 garlic cloves (minced)
  • 1 tablespoon ginger (fresh, minced)
  • sesame seeds (toasted, for garnish, optional)

Instruction

  • In a small bowl, combine the first six ingredients whisking until smooth; set aside.
  • In a wok or large non-stick skillet, stir fry shrimp in 1 tsp sesame oil and 1/4 cup low sodium chicken broth; about 3 minutes or until shrimp turn pink. Remove with spoon to separate plate and keep warm.
  • Add green onion to skillet/wok and stir fry for about 3 minutes. Next, add the snow peas and stir fry for 3 minutes more until peas are crisp-tender. Add garlic and ginger root; cook 2 more minutes.
  • Add sauce mixture to the wok/skillet, bring to a simmer. Add shrimp and heat through. Sprinkle with toasted sesame seeds and serve over brown rice or noodles.