Quick Easy Shrimp & Snap Pea Stir-Fry

Step 1: Note: This is a very quick stir fry; so, make sure everything is prepared and ready.

Step 2: Shrimp ... First, if using frozen shrimp; make sure to thaw them in a colander, over a bowl, covered with plastic wrap. You never want the shrimp to set in water as it thaws. Once thawed; transfer to the counter to take the chill off. Then, dry with a paper towel; and, season with salt and pepper.

Step 3: Vegetables ... In a large non-stick saute pan; add half of the sesame and vegetable oil, and bring to high heat. Add the shrimp; and, saute until seared on both sides (about a minute per side), and just turning pink and beginning to curl. Remove to a bowl before they cook any further.

Step 4: Then, in the same pan - turn down the heat to medium high; and, add the remaining sesame and vegetable oil. Then, add the snap peas, water chestnuts, red pepper flakes, ginger and garlic; and toss until combined - making sure to stir often, you don't want the garlic or ginger to burn. Cook 2-3 minutes, then, add the chicken broth, soy sauce (start with 1 tablespoon, you can always add more); and, cook on medium heat 2 minutes - just until heated through.

Step 5: Finish ... Add the shrimp back in along with the scallions; and cook another minute or two, until the shrimp are cooked through. You can add more soy if you want; but, I always add the extra on the table. Some like more than others.

Step 6: Serve and ENJOY! ... It's that quick and easy. Transfer to a serving bowl; and, garnish with sesame seeds (toasted or not, your choice). As I said; it, is a very light stir fry.