Spicy Shrimp and Vegetables

This is a simple, colorful dish that's as light as it is fabulous! You control the heat - add a little hot sauce or a lot - or serve extra at the table to please every palate. I often serve this dish with rice so I can soak up the extra hot sauce!

Spicy Shrimp and Vegetables

1 tablespoon peanut oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 1/4 pounds large or extra large shrimp, peeled and deveined
1 cup snow peas or snap peas, ends trimmed
1 cup julienned carrots
1 cup broccoli florets
1/2 cup good-quality vegetable or chicken stock
2 tablesoons mirin (Japanese rice wine)
1 tablespoon hot sauce, any variety, plus more to taste
Salt and fresh ground black pepper
1/4 cup fresh cilantro leaves

Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and cook for 1 minute. Add the shrimp, snow peas, carrots, and broccoli and cook for 1 minute. Add the broth, mirin and hot sauce and cook for 1 to 2 minutes, until the shrimp are opaque and cooked through and the vegetables are crisp-tender. Remove from heat and season to taste with salt and pepper.
Transfer to serving plates and top with cilantro. Serve with additional hot sauce if desired.

Serves 4