1C Uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4t ground ginger
1/4t cayenne pepper
1 clove garlic, minced
2T sesame seeds
1/4t back pepper
2T Sesame oil
3/4C chicken broth
½ pound sugar snap peas
3T teriyaki sauce
3 green onions, sliced
1 red bell pepper, sliced into thin strips
-In a medium saucepan, bring salted water to a boil, add rice, reduce heat, cover and simmer for 20 mins
-While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate for a bit in the refrigerator.
-Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions, sauté for 3-4 mins to soften slightly. Add teriyaki sauce and peas
-Remove the shrimp with seasonings from the fridge and add to skillet. Sauté 5-7 mins or until shrimp are not longer opaque and have turned pink.
-Stir cornstarch into chicken broth in a small bowl then add to skillet.
-Cook, stirring until mixture boils. Sprinkle with salt.
-Then, spoon shrimp mixture over rice and enjoy!!
Makes 6 servings.