Ginger, Sugar Snap Pea and corn sautéed shrimp

yield: 4 servings

Serve the rice steamed, mixed with fresh cilantro next to this spicy dish of Chinese inspiration. Mix shrimp, 1 tablespoon oil, 1 1/2 tsp. ginger, half the garlic, 1/2 tsp salt and red pepper crushed in a medium bowl. Let stand 1 hour.

Wok from heat or large Nonstick Skillet to high heat. Add shrimp mixture; Sauté until shrimp are just opaque in Center, about 2 minutes. Transfer shrimp to the bowl. Add 1 tablespoon oil to wok, then add the pea sugar snap, corn, bell peppers, green onions, 1 1/2 tsp ginger and garlic remaining. Sauté until vegetables are crisp-tender, about 3 minutes. Return the prawns and accumulated juices from the bowl to the wok; stir-fry 1 minute more. Season with salt and pepper. Sprinkle with sesame seeds and serve.

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