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Sweet and Spicy Shrimp Stir Fry Recipe

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This recipe for Sweet and Spicy Shrimp Stir Fry, by , is from The St. Therese School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mandie Meyers


3 oz spaghetti
1/4 C low sodium soy sauce
3 Tbsp low sodium chicken broth or water
2 Tbsp light brown sugar
1 Tbsp cornstarch
1 tsp chili-garlic paste
1 tsp sesame oil
2 cloves garlic, minced
2 large red peppers, chopped
1 large onion, chopped
3 C packed baby spinach
1 lb medium size shrimp, peeled and deveined
6 oz snow peas, trimmed and halved diagonally

Cover noodles with boiling water and let sit for 5 minutes. Drain and rinse under cool water, then snip into 6 inch lengths.
Meanwhile, stir together soy sauce, chicken broth, brown sugar, cornstarch, chili paste and sesame oil; set aside.
Heat vegetable oil in a large non stick skillet over medium-high heat. Cook garlic 1 minute. Add peppers and onion to skillet; cover and cook, stirring occasionally for 4 minutes or until softened. Add spinach to skillet and cook 1 minute, stirring until wilted.
Add shrimp and snow peas to skillet and cover; cook, stirring occasionally, for 4 minutes or until shrimp is cooked through and opaque. Pour soy sauce mixture into skillet, then add noodles; stir together until well blended and serve immediately.

Personal Notes:
Personal Notes:
My husband's favorite!




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