Instructions: Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

Heat wok or large nonstick skillet over high heat. Add shrimp mixture; saute until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl.

Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes.

Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

This recipe yields 4 servings.

Comments: Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

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