Ingredients

• 1 pound uncooked shrimp, peeled, deveined
• 1 tablespoon oriental sesame oil or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon dried crushed red pepper
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1/2 cup canned low-salt chicken broth
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 6 green onions, cut into 1/2-inch pieces
• 1 cup snow peas
• Cooked rice

Instructions

1. Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
2. Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
3. Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.