Recipe for Spicey Spring Shrimp Stir-Fry 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb medium or large shrimp cooked, peeled,
tail left on
1/2 lb rice noodles
(or 2 packs of ramen type noodles)
2 tbl vegetable oil
2 x carrots cut into matchsticks
1/2 lb snow peas trimmed
1 sm green chili cored, seeded,
and cut into julienne strips
1 sm red chili cored, seeded,
and cut into julienne strips
1 tbl very-thinly-sliced ginger
1 x garlic clove minced
1 bn scallions - (8 to 10 ea) sliced thin
1 tbl rice wine vinegar
2 tbl soy sauce
1 tbl sesame oil
Instructions:
Instructions: If you are cooking your own shrimp be sure not to over cook them.

Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet). Drain well and hold warm.

In a large skillet, heat oil over medium-high heat. Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.

Add shrimp and cook for 1 to 2 minutes.

Add vinegar, soysauce, sesame oil, and orange juice. Stir-fry for 1 minute.

This recipe yields 4 servings.

Suggested Wine: Beverage suggestions: Plum Wine, Kirin beer

NOTES : Chefs

Comments: For a thicker brown sauce mix the vinegar, soysauce, sesame oil, and orange juice with two teaspoons of corn starch disolved in two tablespoons of cold water and cook for two minutes instead of one, until sauce thickens.

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